Every year, my mother in law makes corned beef and cabbage for Christmas, and this year was no exception. Since my brother in law was out of town visiting his girlfriend’s family, it was just the 5 of us and there was plenty leftover. We took a big chunk of the leftovers home with us and I knew that I wanted to make corned beef hash with it.
Whenever I order corned beef hash out, it’s usually served with two perfectly poached eggs. I quickly realized that I had never poached an egg myself. It just seemed like there were too many variables which could poorly affect the outcome, but really, it was fairly easy. And while my eggs were less than perfect, I think they came out pretty good for a first try!!
Corned Beef Hash
- – 3 Medium Potatoes
- – 1 Onion, chopped
- – 1 Big Chunk Leftover Corned Beef, shredded (I think I used about 2 cups)
- – 1 1/2 Tbsp. Dried Chives
- – Salt and Pepper, to taste
- – 1 Tbsp. Olive Oil
Peel potatoes and using a box grater, shred them. Transfer to a strainer or salad spinner and remove as much moisture from the potatoes as possible. Add onion, chives, salt and pepper to the potatoes and mix well to combine.
Heat olive oil in a skillet over medium-high. Add potato-onion mixture and cook for 5 minutes, stirring occasionally. Add the corned beef and stir to combine. Cook, stirring occasionally, about 10-12 minutes, until potatoes are golden and beginning to crisp.
How To Poach an Egg
Fill a saucepan with water, a little more than halfway full. Add a splash of white vinegar. Bring to a boil.
Break an egg into a small dish. Swirl the water to create a tornado and carefully guide the egg into the vortex. Reduce heat to medium high.
For a soft center, cook for 2 minutes. For a medium center, cook for 3 minutes. For a hard center, cook for 4 minutes.
When the egg reaches your desired doneness, carefully remove with a slotted spoon and allow water to drip off. Serve immediately.