Corned beef hash with Poached Egg

Corned Beef Hash with Poached Egg

Yield: 12 servings


  • 2 lb. 8 oz. Yukon Gold potatoes, steamed
  • Oil, as needed
  • 1 lb., 8 oz. corned beef
  • 2 tbsp. fresh rosemary, chopped
  • 1 tbsp. fresh chives, chopped
  • 2 tbsp. fresh thyme, chopped
  • 8 oz. (1 cup) unsalted butter
  • Salt and pepper, to taste
  • 12 large eggs
  • 2 tbsp. chopped chives


  1. Dice potatoes. Deep fry or sauté potatoes in oil until crisp. Remove and reserve.
  2. Julienne the corned beef into 1/4-inch wide strips; reserve.
  3. In large skillet, melt butter over medium heat. Stir in potatoes and herbs; sauté 2 minutes. Stir in beef; sauté additional 2 minutes. Season to taste with salt and pepper. Remove from heat; keep warm.
  4. Poach eggs in small batches in acidified water (1 teaspoon vinegar to 1 quart water) until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Remove and keep warm.
  5. To serve, portion about 1/2 cup hash on small plate. Top with a poached egg. Sprinkle on 1 teaspoon chives. Serve immediately.


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