Corned Beef Hash with Poached Eggs

It’s good to have leftover boiled potatoes (preferably Yukon Golds) and leftover corned beef. Then you can have corned beef hash with poached eggs for breakfast!

The ideal ratio is equal portions of potatoes and corned beef, but there’s no hard and fast rule. You can use whatever you have.

I am not skilled at poaching eggs. So you will see that I “cheated”, as Bob commented, and used my handy-dandy egg poacher insert. I’m sure Julia Child never owned one. However, I know I would not have had presentable eggs without it. I should practice making poached eggs so I get better at it, but not this morning.

[Update (March 28, 2010): I see in Julia Child’s The Way to Cook that she does recommend an egg poacher! Just stick with Julia and moi! ;)]

Corned Beef Hash with Poached Eggs

(printable recipe)

(Serves 2; multiply for more servings)

1 cup corned beef, diced

1 cup cooked potatoes, diced

½ cup diced onions

1 teaspoon dried sage leaves, crumbled

¼ cup milk

2 tablespoons butter, plus a bit more to butter the egg poacher if using

3 eggs

Salt and pepper to taste

If using an egg poaching insert, butter the cups and place it in a pan. Fill the pan with water, up to just below the top of the poaching insert. Cover and bring the water to a boil, and then reduce heat so it is just simmering.

Melt the butter in a pan. Add the onions and sauté until soft.

Add the corned beef, potatoes and sage. Cook, turning occasionally. Add the milk and stir. Continue to cook, turning it now and then until the milk has evaporated and the hash is done as you like it. Season to taste with salt and pepper.

When the hash is almost done, break the eggs into the egg poacher cups. If necessary, increase the heat so the water is again simmering gently. Cover and cook until done.

Serve the hash topped with the poached eggs.

Corned beef hash, poached eggs, and Whole-Wheat Irish Soda Bread toast: