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Corned Beef & Poached Egg Breakfast Hash

Corned Beef & Poached Egg Breakfast Hash
If you've got a fridge full of leftover corned beef, and you're a little tired of sandwiches, it's time to try this delicious breakfast hash. This is an excellent dish to make-ahead the night before, which only requires a fresh-poached egg just before serving. Great for a slap-up weekend feast. 
 
Ingredients:


500g Kaczanowski Corned Beef or Pastrami, diced
100ml Beef stock
1 Onion, baked
1 Russet potato, baked
¼ cup Flat-leaf parsley, chopped (plus more for serving)
Pinch Kosher salt and freshly ground black pepper
4 tbsp Unsalted butter
1 tsp Distilled white vinegar
4 large Eggs
Chopped Chives (to serve)
30ml Vinegar


Instructions:


For the corned beef hash:
1. Preheat oven to 200°C.

2. Thinly slice the cooked onion and cut cooked potato into small pieces. Combine these cooked vegetables in a large bowl, with the diced corned beef and ¼ cup parsley.

3. Moisten the mixture with a small amount of beef stock if mixture is dry. Season the mix with salt and pepper.

4. Heat half the butter in a medium nonstick skillet over medium heat.

5. Add half of the corned beef mixture and press it into a pancake - called a ‘hash’. Cook this hash undisturbed until underside is brown and crisp (usually 6–8 minutes).

6. Set a plate over the cooking pan and carefully invert pancake onto plate; slide the uncooked side back into the pan, pressing back into shape if needed.

7. Cook until second side is brown and crisp (again, 6–8 minutes). Transfer the hash to a rimmed baking sheet (the hash pancake may break up a little), cover with foil, and keep warm in oven until ready to serve.

8. Repeat with remaining butter and corned beef mixture.

For the egg:
1. Bring 5cm water to boil in a large saucepan, then reduce heat to a gentle simmer and add a dash of vinegar. (If you're using farm fresh eggs, you won't need to add vinegar, except if you prefer the taste).

2. Crack an egg into a small cup and gently slide the egg into the boiling vinegar water.

3. 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 (allow about 3 minutes).

To serve:


1. Remove the eggs from the water and spoon over hash. You may optionally place the hash on some crusty toasted bread, for an even more substantial breakfast.

2. Season with salt and pepper to taste, and top with chives and parsley.

Source: Adapted from a recipe by Melissa Hamilton and Christopher Hirsheimer. Image featured on the Bon Appetite food blog.
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About us
Kaczanowski & Co

We are an Australian producer of gourmet cooked and cured meats, renowned for our award-winning Pastrami and Christmas hams. All Kaczanowski products use certified Australian-grown Pork, Beef, Lamb and Chicken - prepared fresh daily to recipes passed down through our family.