Irish Hash 'n Eggs On Toast |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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My first dish of three for the Playful Pantry challenge Ethnic Race where we will make a breakfast, lunch, and dinner dish from different ethnicities. What's better than left over corned beef and cabbage made into hash for breakfast? Read more ?! Ingredients:
corned beef hash |
2 cups cooked corned beef |
2 cups cooked cabbage |
1/2 cup cooked potatoes |
1/2 cup cooked carrots |
1 large potato, uncooked |
1 stick butter |
s&p to taste |
eggs |
6 eggs |
4 cups water |
1 tsp white vinegar |
dash salt |
s&p to taste |
toast |
6 thick slices of sourdough, or rye bread |
butter |
Directions:
1. This recipe is based on using leftover corned beef, cabbage and assorted veggies that are usually part of that meal. Use the measurements as a guide. For more leftover corned beef, add the right amount of the other ingredients, and it will come out great!
2. Cut uncooked potato (leave skin on…remember, this is Irish, and we keep it simple!) into 1/2 squares
3. In a large skillet, melt 2 T butter, and then add the potatoes. S&P to taste
4. Cook potatoes for 10 minutes on medium
5. While the potatoes are cooking:
6. Cut the corned beef into 1 cubes, and then put into a food processor and grind it up
7. Toss the ground corned beef in with the potatoes in the skillet
8. Place cabbage and remaining cooked veggies in the processor and mash them up good, as well
9. Add to skillet and fold in, until completely mixed.
10. Heat oven to 325
11. Place 6 T butter across the top of the hash, and place in oven, uncovered for 20 minutes, stirring once after the butter has melted See Photo
12. Return to oven and cook another 15 minutes, or until the top has begun to brown
13. Poached Eggs:
14. Add water, vinegar and a dash of salt, and bring to a boil
15. Reduce heat to low, and stir water once with a slotted spoon to stop water from boiling
16. Have your eggs ready to go in cups, or ramkins..each one separate
17. Add them one at a time to the water, and allow to cook for about 2 1/2 minutes for a nice, soft yolk
18. Butter the sourdough bread, and grill in another skillet
19. Place hash on the grilled bread, and the egg on top of it all, and enjoy!
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