Corned Beef Hash

Corned Beef Hash topped with a poached egg is the perfect breakfast meal the day after New England Boiled Dinner.

Servings: 4

New England Boiled Dinner leftovers: 
- 1 lb. potatoes
- 12 oz. Corned Beef
2 oz. onion
3 Tbsp. butter, divided
4 eggs

1 tsp. salt, additional to taste

Prepare hash
In a food processor, chop the onion until fine. Add the Corned Beef and pulse until coarsely chopped. Place the contents of the food processor into a large mixing bowl. Then pulse the potatoes until coarsely chopped and add to the mixing bowl. Mix the chopped corned beef and vegetables and add salt if needed. 

Cook hash
Separate the hash into four portions. Heat 1 Tbsp. butter in  a large skillet over medium heat. Add the hash to the skillet and flatten with a spatula to approximately 1-inch thick and cook until browned, approximately 4 minutes. Flip hash and cook until second side is browned. Remove from skillet and keep warm.

Poach egg
While the patties are cooking, poach four eggs.

Transfer poached eggs to the top of each hash pattie and serve warm.

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