AuthorKathleen GloverCategoryBreakfastDifficultyBeginnerCorned beef hash is an easy and quick recipe because you can concentrate on poaching your eggs while the hash cooks itself. This recipe is a great choice for using up leftovers of corned beef, or leftover carrots and potatoes. In this recipe, we use the eye of round corned beef. It's lean and doesn't have fat around the cut. Also, if you prefer fried eggs, or don't want to spend the time to poaching, you can make it that way too.
Combine cubed corned beef, green onions, carrots, and potatoes in a large bowl.
Mix together with olive oil, garlic powder, salt, pepper and a little of the tomato sauce.
After that, transfer to a skillet on medium heat and saute for about 10 minutes or until potatoes are golden brown and crispy.
To poach the eggs:
While the hash is crisping, add a teaspoon of vinegar to a pot of steadily simmering water.
Next, crack the eggs individually into three small cups.
After creating a gentle whirlpool in the water with a spoon and slowly tip the eggs into the water one at the time. Cook for 3 minutes per egg. When done, remove with a slotted spoon.
After that, top each hash serving with a poached egg and serve.
Ingredients
Directions
Combine cubed corned beef, green onions, carrots, and potatoes in a large bowl.
Mix together with olive oil, garlic powder, salt, pepper and a little of the tomato sauce.
After that, transfer to a skillet on medium heat and saute for about 10 minutes or until potatoes are golden brown and crispy.
To poach the eggs:
While the hash is crisping, add a teaspoon of vinegar to a pot of steadily simmering water.
Next, crack the eggs individually into three small cups.
After creating a gentle whirlpool in the water with a spoon and slowly tip the eggs into the water one at the time. Cook for 3 minutes per egg. When done, remove with a slotted spoon.
After that, top each hash serving with a poached egg and serve.