Corned Beef Hash with Poached Eggs

Name: Corned Beef Hash with Poached Eggs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters finely chopped fat trimmings reserved from Homemade Irish Corned Beef and Vegetables or 1/4 cup finely chopped bacon; 118 milliliters chopped cabbage reserved from corned beef; 118 milliliters chopped root vegetables (mixture of carrots, turnips, and parsnips) reserved from corned beef; 473 milliliters chopped potatoes reserved from corned beef; 473 milliliters finely chopped corned beef; 2 larges eggs, beaten to blend; 4 larges to 8 large eggs; 2 Tbsps (1/4 stick) butter or olive oil; 158 milliliters finely chopped red onion; 1 teaspoon salt

Need a gluten free, dairy free, and primal morn meal? Corned Beef Hash with Poached Eggs could be an excellent recipe to try. One portion of this dish contains around 30g of protein, 35g of fat, and a total of 451 calories. This recipe serves 4. This recipe covers 20% of your daily requirements of vitamins and minerals. A mixture of onion, corned beef, eggs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Pour enough water into large roasting pan to reach depth of 2 inches; set near stove.

Ingredients you will need

Water

Equipment you will use

Roasting Pan

Stove

Pour enough water into large nonstick skillet to reach depth of 1 1/2 inches; add 1 teaspoon salt and bring to simmer. Crack each egg into separate custard cup. Working with 4 eggs per batch, gently slide 1 egg at a time into simmering water in skillet. Cook just until egg whites are set, about 1 minute (yolks will be only partially cooked). Using slotted spoon, carefully transfer eggs to prepared roasting pan with water. Reserve skillet with water. DO AHEAD: Poached eggs can be made 1 hour ahead.

Ingredients you will need

Poached Egg

Egg Whites

Custard

Water

Egg Yolk

Egg

Salt

Equipment you will use

Roasting Pan

Let stand at room temperature.

Heat large nonstick skillet over medium heat; add fat trimmings and sauté until light brown and fat renders, about 3 minutes.

Equipment you will use

Frying Pan

Add red onion to skillet and sauté until soft, about 5 minutes.

Ingredients you will need

Red Onion

Equipment you will use

Frying Pan

Add cabbage and chopped root vegetable mixture and sauté 5 minutes.

Ingredients you will need

Root Vegetable

Cabbage

Transfer vegetable mixture to bowl; stir in corned beef and potatoes. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Corned Beef

Vegetable

Potato

Equipment you will use

Bowl

Add beaten eggs and toss to coat.

Ingredients you will need

Egg

Melt butter in same skillet over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add corned beef hash mixture and cook until golden brown on bottom, occasionally pressing down with spatula, about 4 minutes. Turn hash mixture over in small portions and cook until second side is golden brown, occasionally pressing down with spatula, about 3 more minutes.

Ingredients you will need

Corned Beef

Hash Browns

Equipment you will use

Spatula

Meanwhile, bring water in reserved skillet to simmer. Using slotted spoon, gently transfer eggs back to skillet. Cook just until yolks are softly set, about 2 minutes.

Ingredients you will need

Water

Egg Yolk

Egg

Equipment you will use

Slotted Spoon