Friday, January 7, 2011

Corned Beef Hash with Poached Eggs

Servings: 4
Preparation Time: 30 minutes

2 tablespoons olive oil
1 medium white onion, cut into ¼-inch dice (about 2/3 cup)
1 medium green bell pepper, seeded and cut into ¼-inch dice (about 2/3 cup)
2 medium celery ribs, sliced (about 1 cup)
2 medium cloves garlic, minced (about 1 teaspoon)
16 ounces cooked corned beef, cut into ¼-inch dice (about 2 cups)
2 medium potatoes, peeled and boiled, cut into ¼-inch dice (about 2 cups)
1 teaspoon Worcestershire sauce
2 tablespoons chopped fresh rosemary
Salt and freshly ground pepper
8 large eggs

Heat the olive oil in a skillet over medium high heat.
Cook the onions, pepper and celery in the olive oil until soft and just beginning to brown, about 5 minutes.

Add the garlic and cook for 2 minutes more.

Add the potatoes and corned beef to the pan.

Stir in the Worcestershire sauce and fresh parsley. Season with salt and pepper. Cook over medium heat until the hash is warmed through. Keep the hash warm while you prepare the eggs.

Heat water in a large pot to boiling. Add 1 tablespoon distilled vinegar. Break one egg into a small bowl. Swirl the water in the pan with a spoon. Gently pour the egg from the bowl into the swirling water. Continue gently swirling. (This will produce a rounded egg perhaps with a tail or two.) Repeat this process with as many eggs as will fit into the pot without crowding. Reduce the heat to low. Simmer the eggs for 4 to 5 minutes or until the egg white is firm. Use a long-handled basket to gently remove and drain each egg.

Serve the poached eggs on top of the warm corn beef hash.

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