- 4
- 55 mins
- 55 mins
Ingredients
- 2 pounds uncooked corned beef brisket (about 1 small), rinsed, trimmed if fatty, spice packet discarded if included
- 4 sprigs flat-leaf parsley
- 3 bay leaves, torn
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 1 tablespoon yellow mustard seeds
- 1 medium onion, peeled, halved through root
- 1 large russet potato, peeled, halved crosswise
- 1/4 cup chopped fresh flat-leaf parsley, plus more for serving
- Kosher salt, freshly ground pepper
- 4 tablespoons unsalted butter
- 1 teaspoon distilled white vinegar
- 4 large eggs
- Chopped fresh chives (for serving)
Preparation
Step 1
For corned beef:
Place corned beef in a large
Dutch oven or other heavy pot and add
water to cover by 1". Add parsley sprigs, bay
leaves, peppercorns, coriander seeds, and
mustard seeds. Bring to a boil; reduce heat,
cover, and simmer, skimming surface often
and adding more water to pot as needed
to keep meat submerged, until corned beef
is tender, 3 1/2–4 hours.
Add onion and potato to corned beef
in pot and cook until vegetables are very
tender, 20–25 minutes. Remove onion and
potato from pot. Let cool; wrap separately
and chill. Let corned beef cool in cooking
liquid. Transfer corned beef to an airtight
container and add as much cooking liquid
as will fit (at least 1 cup). Cover and chill.
Discard any remaining aromatics and
cooking liquid.
DO AHEAD: Corned beef and vegetables
can be cooked 2 days ahead; keep chilled
until ready to use.
For hash:
Remove corned beef from cooking
liquid and shred enough to measure 2 cups
(reserve any remaining corned beef for
sandwiches or snacking).
Preheat oven to 200°F. Thinly slice cooked
onion and cut cooked potato into 1/2" pieces;
toss in a large bowl with corned beef and
1/4 cup parsley. Moisten with cooking liquid if
mixture is dry; season with salt and pepper.
Heat 2 tablespoons butter in a medium nonstick
skillet over medium heat. Add 1/2 of corned
beef mixture and press into a pancake. Cook
undisturbed until underside is brown and
crisp, 6–8 minutes. Set a plate over pan and
carefully invert pancake onto plate; slide
back into pan, pressing back into shape
if needed. Cook until second side is brown
and crisp, 6–8 minutes. Transfer hash to
a rimmed baking sheet (it may break up a
little), tent with foil, and keep warm in oven
until ready to serve. Repeat with remaining
butter and corned beef mixture.
Meanwhile, bring 2" water to a boil in
a large saucepan; reduce heat to a gentle
simmer and add vinegar. Crack an egg
into a small bowl and gently slide egg into
water. Repeat with remaining eggs, waiting
until whites are opaque before adding the
next (about 30 seconds apart). Poach until
whites are set and yolks are still runny, about
3 minutes. Using a slotted spoon, transfer
eggs as they are done to paper towels.
Serve eggs over hash, seasoned with
salt and pepper and topped with chives
and more parsley.
DO AHEAD: Eggs can be poached 2 hours
ahead; place in a bowl of ice water and chill.
Reheat in barely simmering water 1 minute
just before serving.