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| Red Flannel Corned Beef Hash with Poached Eggs |
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| 2 Tbs |
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butter |
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| 1 |
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onion, finely diced |
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| 1/4 cup |
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finely diced red bell pepper |
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| 1/4 cup |
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finely diced green bell pepper |
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| 1 lb |
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good-quality corned beef, finely diced |
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| 2 cups |
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diced cooked beets (2 or 3 beets, weighing about 1 pound) |
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| 1 |
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egg, beaten |
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| 1 tsp |
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Worcestershire Sauce |
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| 1/4 tsp |
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ground nutmeg |
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Freshly ground black pepper to taste |
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| 1/2 Tbs |
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olive oil |
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| 1 1/2 lbs |
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russet potatoes, peeled and diced |
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| 2 Tbs |
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vegetable oil |
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| 8 |
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eggs |
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| 2 Tbs |
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white wine vinegar |
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| 1 |
For hash, melt the butter in a sauté pan or skillet and sauté the onion and bell peppers over medium-high heat for 5 minutes. Transfer to a mixing bowl and add the corned beef, beets, egg, Worcestershire sauce, pepper and nutmeg. Mix thoroughly and let rest in the refrigerator for at least 4 hours or overnight. |
| 2 |
Heat the olive oil in a sauté pan, add the potatoes, and sauté over medium-high heat for 8 to 10 minutes, or until golden brown, stirring frequently. Set aside. |
| 3 |
Heat 1/2 tablespoon of the vegetable oil in each of 2 large sauté pans. Add one-quarter of the hash mixture to each pan and cook over medium heat for about 2 minutes. |
| 4 |
Add the sautéed potatoes and continue cooking for 6 to 8 minutes or until crispy, shaking and flipping the pan or stirring frequently with a spatula. Remove and keep warm while repeating for the remaining hash mixture. |
| 5 |
For eggs, bring a saucepan of salted water to a boil and add the vinegar. Break the eggs, one at a time into a saucer and then slip carefully into the pan. Cook until the egg whites are set and firm, about 4 minutes. Remove with a slotted spoon and let drain. |
| 6 |
To serve, place the hash on warm serving plates, top with a poached egg, and garnish with freshly ground black pepper. |
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| Servings: 8 |
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| Recipe Type |
| Breakfast, Brunch, Main Dish, Meat |
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| Recipe Source |
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