Corned Beef Hash With Poached Eggs
This hearty corned beef hash is a comforting dish that combines tender potatoes, savory corned beef, and perfectly runny eggs. Topped with a touch of tangy ketchup and served alongside buttery cornbread, this meal is sure to warm your soul with each delicious bite.
— Constant Cookbook
Ingredients
- 4 potatoes
- 3 tbsp olive oil
- 1 onion
- 1 garlic
- 340g/12oz corned beef
- Salt and freshly ground black pepper
- 1 tbsp vinegar
- 1-2 free-range eggs
- Tomato ketchup
- 300g/10½oz plain flour
- 315g/11oz cornmeal
- 200g/7oz icing sugar
- 1 tbsp baking powder
- 1 free-range egg
- 250ml/9fl oz milk
- 200g/7oz butter
Instructions
- For the corned beef hash, place the potatoes into a saucepan and cover with water. Bring to the boil and simmer until just tender. Drain and set aside.
- Heat a frying pan until hot. Add one tablespoon of the olive oil, the onion and garlic and fry for two to three minutes.
- Add the potatoes and fry for a further minute.
- Crumble in the corned beef and mix together.
- Spoon the mixture into a soup dish then place under the grill for three to four minutes, until crusty.
- Bring a pan of water to the boil, add the vinegar and whirl the water around.
- Crack an egg into a ladle. Pour the egg into the pan and simmer for two minutes, until ready. Remove from the pan and drain.
- Remove the hash from the grill and top with the egg.
- Top with a squeeze of ketchup and serve with hot, buttered corn bread.
- For the cornbread, mix together the flour, cornmeal, icing sugar and baking powder.
- Make a well in the centre of the dry ingredients and add the milk and egg. Mix together from the centre outwards, incorporating the dry ingredients into the wet gradually to create a dough-like paste. Add the melted butter last.
- Place in a hot baking tin. Place in a hot oven for about 15 minutes until golden brown.
- Remove from the oven, allow to cool slightly. Turn out, cut into slices and serve with the corned beef hash.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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