An inspired resurrection of leftover meat, this hash derives its appeal from the tenderness of corned beef that has been slowly simmered and then moistened with some of the cooking liquid just before frying. For best results, dice all elements into 1/2-inch cubes.
- 1 1/2 cups peeled and diced baking potatoes (see note above)
- 5 tablespoons canola oil
- 3/4 cup mixed diced red and green bell peppers
- 1/2 cup diced white onion
- 1/2 cup diced celery
- 3 cups diced cooked corned beef
- 1 tablespoon chopped fresh flat-leaf (Italian) parsley
- 1 teaspoon chopped fresh thyme, plus sprigs for garnish
- 1 teaspoon freshly cracked pepper
- 3/4 cup corned beef cooking liquid or chicken stock
- 2 teaspoons salt
- 2 tablespoons distilled white vinegar
- 8 eggs
Companion recipe: Chicken Stock
Bring a large saucepan 3/4 full of water to a boil. Add the potatoes and cook until tender, about 10 minutes. Drain and let cool completely.
In a frying pan over medium heat, warm 2 tablespoons of the canola oil. Add the bell peppers, onion and celery and sauté until the vegetables are just tender, about 2 minutes. Remove from the heat and place in a large bowl.
Add the cooled potatoes, corned beef, parsley, chopped thyme, cracked pepper and the corned beef cooking liquid or chicken stock. Toss well, cover and set aside. (The recipe can be made up to this point and refrigerated for up to 3 days.)
Place a large nonstick frying pan over medium heat and add the remaining 3 tablespoons canola oil. Heat briefly, then add the corned beef mixture, spreading it out evenly in the pan. Cook until a crust begins to form on the bottom, 4-5 minutes. Using a wide spatula, turn the hash over, keeping it in one piece. Continue cooking until lightly browned, 4-5 minutes longer, reducing the heat if necessary to prevent burning. Remove from the heat, cover and keep warm while you poach the eggs.
Pour water into a large frying pan to a depth of 3 inches and bring to a boil. Adjust the heat, so that the water is just below the boiling point. Add the salt and vinegar. One at a time, crack the eggs into a small ramekin or teacup and gently lower into the water. Work as quickly as possible, so that all the eggs will cook in about the same amount of time. Cook until the whites are firm but the yolks are still soft, 3-4 minutes. Using a slotted spatula, transfer the eggs to a paper towel-lined platter to drain. Trim away any straggly strands of egg.
Divide the hash evenly among warmed individual plates and nest 2 poached eggs on top of each portion. Garnish with thyme sprigs and serve immediately.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
684 calories; 51g total fat; 550mg cholesterol; 2770mg sodium; 16g carbohydrates; 2g fiber; 38g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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