Corned Beef Hash with Poached Eggs
- Total:
- 40 min
- Prep:
- 10 min
- Cook:
- 30 min
- Yield:
- 6 servings
- Level:
- Easy
Ingredients
Directions
Special equipment: medium-size biscuit cutters, for poaching eggs
For the hash, heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Add corned beef, hash browns, seasoning, peppers, green onions, beef broth and Worcestershire. Cook, stirring occasionally, until potatoes are golden and crisp, about 15 minutes.
For the eggs, fill a shallow frying pan 2/3 full with water. Add white vinegar. Over low heat, place biscuit cutters into water so they lay flat along the bottom of frying pan. Crack eggs and drop 1 into each biscuit cutter. Simmer until eggs are poached, about 4 minutes. If you like your yolks cooked through, poach an additional 1 to 2 minutes. Carefully remove with spatula. Serve eggs and corned beef hash with white toast.
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