Corned Beef Hash with Poached Eggs. Designed for breakfast, hearty enough for dinner, and really great leftover.
One benefit of food blogging is that from time to time we have to make a dish more than once. Especially if it’s a holiday themed recipe that needs to get out ahead of time. That’s exactly what happened this year in preparation for St. Patrick’s Day…times three. Yes, we cooked three rounds of corned beef between March 6th and March 17th. One for my New England Boiled Dinner post, one for my office St. Patrick’s Day Luncheon, and one for us to enjoy on St. Patty’s Day.
Needless to say we wound up looking for ways to incorporate the leftovers. I could not wait to make Red Flannel Hash. B on the other hand was holding out for this more traditional version of Corned Beef Hash.
We started with a diced onion, along with boiled new potatoes and the leftover corned beef. The key to a nice crispy hash is a good skillet, preferably cast iron, a generous amount of butter, and the patience to let it sizzle untouched.
The onion is sautéed in butter until tender. Then the diced potatoes and corned beef are added. The mixture is pressed into the pan and allowed to brown lightly on one side, untouched, before being turned over.
Once browned on one side, the hash is flipped in sections, additional butter is added if needed. The hash is again pressed into the pan to continuing cooking, undisturbed, until the second side is also nice and brown.
Something really special happens when the salty corned beef forms a crispy layer then marries with the buttery onion and potatoes. It’s that same something found in most rustic dishes, that are so full of character and flavor.
We served our Corned Beef Hash with Poached Eggs and fresh parsley. I’m certain we won’t be waiting until next March to enjoy this favorite again.
- 2 cups cooked corned beef, cubed
- 4-5 cooked new potatoes, cubed
- 1 onion, diced
- 3-4 Tbl. butter
- 3 Tbl. fresh parsley, chopped
- Freshly cracked black pepper
- 4 eggs, for poaching
- In a large cast-iron skillet over medium heat, melt 2 Tbl. of butter. Add onion, sauté until translucent. Increase heat to medium-high, then add the cubed corned beef and potatoes, pressing mixture into skillet. Allow to cook undisturbed for 7-10 minutes, until bottom begins to brown.
- Turn hash over in sections, adding additional butter if needed, then press into the skillet. Cook second side 5-7 minutes until nicely browned.
- Meanwhile prepare poached eggs.
- Serve hash topped with poached eggs, chopped fresh parsley, and cracked black pepper.
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