Corned Beef Hash with Poached Eggs

Ingredients

• •1 teaspoon salt
• •4 whole large eggs
• •¼ cup fat trimmings or bacon
• •⅔ cup red onion
• •½ cup cabbage
• •½ cup root vegetables
• •2 cups corned beef
• •2 cups potatoes
• •2 whole large eggs
• •2 tablespoons butter or olive oil

Cooking Instructions

1. 1.

   Pour enough water into large roasting pan to reach depth of 2 inches; set near stove. Pour enough water into large nonstick skillet to reach depth of 1 1/2 inches; add 1 teaspoon salt and bring to simmer. Crack each egg into separate custard cup. Working with 4 eggs per batch, gently slide 1 egg at a time into simmering water in skillet. Cook just until egg whites are set, about 1 minute (yolks will be only partially cooked). Using slotted spoon, carefully transfer eggs to prepared roasting pan with water. Reserve skillet with water. DO AHEAD: Poached eggs can be made 1 hour ahead. Let stand at room temperature.

   10 min

2. 2.

   Heat large nonstick skillet over medium heat; add fat trimmings and sauté until light brown and fat renders, about 3 minutes. Add red onion to skillet and sauté until soft, about 5 minutes. Add cabbage and chopped root vegetable mixture and sauté 5 minutes. Transfer vegetable mixture to bowl; stir in corned beef and potatoes. Season to taste with salt and pepper. Add beaten eggs and toss to coat.

   13 min

3. 3.

   Melt butter in same skillet over medium-high heat. Add corned beef hash mixture and cook until golden brown on bottom, occasionally pressing down with spatula, about 4 minutes. Turn hash mixture over in small portions and cook until second side is golden brown, occasionally pressing down with spatula, about 3 more minutes.

   7 min

4. 4.

   Meanwhile, bring water in reserved skillet to simmer. Using slotted spoon, gently transfer eggs back to skillet. Cook just until yolks are softly set, about 2 minutes.

   5 min

5. 5.

   Divide corned beef hash among plates. Top hash with one or two poached eggs and serve.

   2 min