Red Flannel Corned Beef Hash with Poached Eggs

By MaryGladys

Ingredients

• 2 Tbs butter
• 1 onion, finely diced
• 1/4 cup finely diced red bell pepper
• 1/4 cup finely diced green bell pepper
• 1 lb good-quality corned beef, finely diced
• 2 cups diced cooked beets (2 or 3 beets, weighing about 1 pound)
• 1 egg, beaten
• 1 tsp Worcestershire Sauce
• 1/4 tsp ground nutmeg
• Freshly ground black pepper to taste
• 1/2 Tbs olive oil
• 1 1/2 lbs russet potatoes, peeled and diced
• 2 Tbs vegetable oil
• 8 eggs
• 2 Tbs white wine vinegar

Details

Servings 1

Preparation

Step 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.

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.

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.

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.

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.

To serve, place the hash on warm serving plates, top with a poached egg, and garnish with freshly ground black pepper.