The runny yolk of the poached egg turns into an amazing sauce for this classic dish
Corned Beef Hash with Poached Eggs
- 4 tablespoons Unsalted butter
- 1 medium yellow onion; small diced
- 1 small Bell Pepper; small diced
- 2 cups Yukon Gold Potatoes; par cooked in boiling water 15 minutes - cut into small dice
- 2 cups Corned Beef; small dice
- Freshly Ground Black Pepper
- 4 large Eggs
- 2 tablespoons White Vinegar
- Place a large heavy bottomed skillet over medium-high heat. When the pan is hot add the Butter along with the Onion and Pepper with a pinch of Salt. Cook, stirring occasionally until the vegetables start to soften, about 5 minutes. Increase the heat to high and add the Potatoes and Corned Beef in an even layer. Cook, stirring as little as needed, until everything gets golden brown. Season with Salt and Freshly Ground Black Pepper.
- Bring a large pot of water to a hard simmer and add the Vinegar. Crack the Eggs in to their own small dishes or ramekins and set aside. When the water is up to temperature, vigorously stir the water with a spoon then drop the eggs in to the water one by one. Because of the funnel effect of the water, the egg whites will wrap around themselves. Cook without moving the Eggs until the Whites are set, about 4 minutes.
- In the meantime, check your hash for seasoning, and then transfer to plates or a platter. When the Eggs are ready, gently remove them from the water one by one with a slotted spoon. Lay them on top of the hash and finish with a little bit of Salt.
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