Name: Corned Beef Hash with Poached Eggs
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 servings
Cuisine: american
Ingredients: 2 tablespoons vegetable oil; 1/2 cup, thinly sliced red onion; 1 1/2 pounds deli corned beef, coarsely chopped; 1 bag frozen hash browns; 2 tablespoons southwest steak marinade seasoning; 1 medium green bell pepper, sliced into 1/4-inch strips; 1 medium red bell pepper, sliced into 1/4-inch strips; 1/2 cup chopped green onions; 1/8 cup beef broth; Dash Worcestershire sauce; 6 eggs; 1 tablespoon white vinegar; 6 white bread slices, toasted

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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Corned Beef Hash with Poached Eggs

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