Recipe courtesy of the American Egg Board.
Corned beef goes way beyond St. Patrick's Day with this Idaho® Potato Corned Beef Hash with Poached Egg recipe.
2 lb. 8 oz. Idaho® Yukon Gold potatoes, steamed
oil, as needed
1 lb., 8 oz. corned beef
2 tablespoons fresh rosemary, chopped
1 tablespoon fresh chives, chopped
2 tablespoons fresh thyme, chopped
8 oz. (1 cup) unsalted butter
salt and pepper, to taste
12 large eggs
2 tablespoons chopped chives
Dice potatoes. Deep fry or sauté potatoes in oil until crisp. Remove and reserve.
Julienne the corned beef into ¼-inch wide strips; reserve.
In large skillet, melt butter over medium heat. Stir in potatoes and herbs; sauté 2 minutes. Stir in beef; sauté additional 2 minutes. Season to taste with salt and pepper. Remove from heat; keep warm.
Poach eggs in small batches in acidified water (1 teaspoon vinegar to 1 quart water) until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Remove and keep warm.
To serve, portion about ½ cup hash on small plate. Top with a poached egg. Sprinkle on 1 teaspoon chives. Serve immediately.