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Not So Traditional Corned Beef Hash With Poached Eggs

Courses: Brunch, Main Course
Serves: 6 people

Recipe Ingredients

1 lb 454g / 16ozRusset potatoes - peeled, and
  Cut 1/2" dice
1   Onion - peeled, and (large)
  Cut 1/2" dice, (abt 1 cup)
2 tablespoons 30mlButter
1 tablespoon 15mlChopped garlic
1 tablespoon 15mlAncho chili paste
1 lb 454g / 16ozCooked corned beef - cut 1/2" dice
2 tablespoons 30mlChopped fresh cilantro leaves
  Salt - to taste
  Freshly-ground black pepper - to taste
1   Water - with
2 tablespoons 30mlWhite vinegar - for poaching
12   Quail eggs

Recipe Instructions

Parboil potatoes in salted water for 4 minutes and drain. To a large skillet over medium heat, add butter. Saute onion in butter until caramelized. Add potatoes to onion and cook for 4 minutes. Add garlic and chili paste. Add beef and cilantro and combine well. Flatten out mixture to edges, ensuring uniform depth in skillet. Continue to cook until crisp on bottom. Season with salt and pepper.

In a pot, bring poaching liquid to boil. Add eggs and cook 2 to 3 minutes.

This recipe yields 6 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1C09 broadcast 03-16-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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