Recipes : Corned Beef Hash with Poached Eggs : Food Network

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Corned Beef Hash with Poached Eggs
From Food Network Kitchens

Ingredients
Hash:
2 cups roughly chopped boiled red-skinned potatoes
2 cups diced cooked corned beef
1/4 cup corned beef cooking liquid or chicken broth
1/2 medium yellow onion, grated
1/2 clove garlic, minced
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon whole-grain mustard
1/4 teaspoon dried thyme
Pinch nutmeg
Freshly ground black pepper

1/4 cup plus 1 tablespoon unsalted butter

Eggs:
4 cups cold water
1/2 cup distilled white vinegar
1/2 teaspoon kosher salt
8 large eggs

Directions
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.