Recipe courtesy of Food Network Kitchen
Save Recipe Print
Corned Beef Hash with Poached Eggs
Total:
53 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate
Total:
53 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Hash:
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. 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.

More from:

St. Patrick's Day

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Quinoa Corn Chowder

Recipe courtesy of Trisha Yearwood

All American Beef Taco

Recipe courtesy of Alton Brown

Fresh Corn Tomato Salad

Recipe courtesy of Food Network Kitchen

Beef Bourguignon

Recipe courtesy of Ina Garten

Mexican Grilled Corn

Recipe courtesy of Tyler Florence

Beef With Broccoli

Recipe courtesy of Ree Drummond

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Sweet and Sticky BBQ Beef Ribs

Recipe courtesy of Nancy Fuller

Roasted Root Vegetable Irish Lamb Stew

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.