Corned Beef Hash with Poached Eggs (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
2 tablespoons vegetable oil |
1/2 cup, thinly sliced red onion |
1 1/2 pounds deli corned beef, coarsely chopped |
1 bag frozen hash browns |
2 tablespoons southwest steak marinade seasoning |
1 medium green bell pepper, sliced into 1/4-inch strips |
1 medium red bell pepper, sliced into 1/4-inch strips |
1/2 cup chopped green onions |
1/8 cup beef broth |
dash worcestershire sauce |
6 eggs |
1 tablespoon white vinegar |
6 white bread slices, toasted |
special equipment: medium-size biscuit cutters, for poaching eggs |
Directions:
1. For the hash, heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Add corned beef, hash browns, seasoning, peppers, green onions, beef broth and Worcestershire. Cook, stirring occasionally, until potatoes are golden and crisp, about 15 minutes.
2. For the eggs, fill a shallow frying pan 2/3 full with water. Add white vinegar. Over low heat, place biscuit cutters into water so they lay flat along the bottom of frying pan. Crack eggs and drop 1 into each biscuit cutter. Simmer until eggs are poached, about 4 minutes. If you like your yolks cooked through, poach an additional 1 to 2 minutes. Carefully remove with spatula. Serve eggs and corned beef hash with white toast.
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