Cornedbeefhashwithfriedorpoachedegg Recipes

CORNED BEEF HASH WITH POACHED EGGS

Steps:

• In a large bowl, mash 1 cup of the potatoes with a fork. Add the remaining potatoes, corned beef, cooking liquid, onion, garlic, mustard, parsley, thyme, and nutmeg. Season generously with pepper and mix well. Store in the refrigerator overnight or at least 3 hours.
• Set up for poaching the eggs: Combine the water, vinegar, and salt in a large skillet and bring to a gentle simmer.
• Preheat a large well-seasoned cast-iron skillet over medium-high heat. Add 1/4 cup of the butter and heat. When the foaming subsides, add the hash mixture and cook, stirring, for 30 seconds. Using a spatula, press the mixture down into a cake the size of the skillet. Cook, shaking the skillet occasionally, until the hash begins to brown, about 4 minutes. Reduce the heat to medium and continue cooking, shaking the skillet to loosen the hash occasionally, until the underside is browned and crusty, about 6 minutes more.
• To flip the hash, set a plate the size of the skillet on top of the pan. Invert the pan so the hash falls on to the plate as an intact cake. Invert the hash onto another plate, cooked-side up. Return the skillet to the medium-high heat; add the remaining 1 tablespoon butter. When the foaming subsides, slide the hash into the skillet cooked-side up. Cook, shaking the skillet occasionally, for 3 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes more.
• While the corned beef hash is cooking, crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water.
• Divide the hash among plates and top with the poached eggs. Serve immediately.

CORNED BEEF HASH AND EGGS

Steps:

• In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt. , Make 8 wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley.

CORNED BEEF HASH WITH FRIED EGGS

Steps:

• Peel potatoes and cut into 1/2-inch dice. Add potatoes to a large saucepan of boiling water and boil 6 minutes, or until just tender. Drain.
• In a large non-stick skillet cook onion and garlic in butter over moderate heat, stirring, until onion is golden.
• Add bell pepper and cook, stirring, 5 minutes. Sprinkle flour over mixture and cook, stirring, 2 minutes. Stir in broth, horseradish, and Worcestershire sauce and simmer, stirring, 2 minutes. Add corned beef, potatoes, and salt and pepper to taste and cook over moderate heat, turning hash, until browned and crisp, about 15 minutes.
• Serve hash with fried eggs.
• To make corned beef:.
• In a kettle combine beef with cold water to cover by 2 inches and bring water to just a boil, skimming froth. Simmer beef, covered, 3 hours, or until tender. Remove kettle from heat and let beef stand in cooking liquid 20 minutes. Transfer beef to work surface and trim fat. Use beef as part of a boiled dinner and/or for making corned beef on rye. Corned beef keeps, covered and chilled, 4 days.

CORNED BEEF HASH WITH FRIED OR POACHED EGG

Steps:

• Heat the butter and olive oil (or just one kind of fat) over medium-high heat in a large cast-iron or heavy-bottomed skillet.
• Add potatoes and allow to get golden and crusty on one side (about 2-3 minutes). Gently turn over with a spatula and do this a couple more times to get a golden crust all over.
• Add onion and garlic and saute with potatoes for 4-5 minutes; then add peppers, sauteeing a couple of minutes more.
• Finally, add corned beef and cook for 8-10 minutes, always flipping hash over every couple of minutes to ensure a crust develops on all sides. This should take about 20 minutes in all. Adjust seasoning - it won't need too much salt because of the corned beef, but LOTS of freshly ground black pepper is a GOOD thing.
• You can prepare the eggs in another pan during these steps.
• Distribute hash mixture amongst 4 plates and top each serving with a fried or poached egg.
• Season with Hot Sauce at table, to taste.
• Enjoy!

CORNED BEEF HASH WITH POACHED EGGS

Steps:

• In a large bowl, mash 1 cup of the potatoes with a fork. Add the remaining potatoes, corned beef, cooking liquid, onion, garlic, mustard, parsley, thyme, and nutmeg. Season generously with pepper and mix well. Store in the refrigerator overnight or at least 3 hours.
• Set up for poaching the eggs: Combine the water, vinegar, and salt in a large skillet and bring to a gentle simmer.
• Preheat a large well-seasoned cast-iron skillet over medium-high heat. Add 1/4 cup of the butter and heat. When the foaming subsides, add the hash mixture and cook, stirring, for 30 seconds. Using a spatula, press the mixture down into a cake the size of the skillet. Cook, shaking the skillet occasionally, until the hash begins to brown, about 4 minutes. Reduce the heat to medium and continue cooking, shaking the skillet to loosen the hash occasionally, until the underside is browned and crusty, about 6 minutes more.
• To flip the hash, set a plate the size of the skillet on top of the pan. Invert the pan so the hash falls on to the plate as an intact cake. Return the skillet to the medium-high heat; add the remaining 1 tablespoon butter. When the foaming subsides, slide the hash into the skillet cooked-side up. Cook, shaking the skillet occasionally, for 3 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes more.
• While the corned beef hash is cooking, crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water.
• Divide the hash among 4 plates and top with the poached eggs. Serve immediately.