Divide the hash among plates and top with the poached eggs.Lightly dab the eggs with the towel to remove any excess water. Press corned beef hash onto a lightly oiled griddle or skillet and cook over medium-low heat for about 15 minutes or until bottom is nicely browned. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. While the corned beef hash is cooking, crack an egg into a cup and carefully slide it into the hot poaching liquid.Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes more. Cook, shaking the skillet occasionally, for 3 minutes. Slide the hash into the skillet cooked-side up. Serve your hash and eggs with some toast and a side of fruit, and enjoy a delicious. Stir everything together until the eggs are well-incorporated, then bake for 20-25 minutes, or until the eggs are firm and cooked through. Return the skillet to the medium-high heat add the remaining 1 tablespoons oil. Then, in a large baking dish, combine one can of corned beef hash with six eggs. Invert the hash onto another plate, cooked-side up. Invert the pan so the hash falls on the plate as an intact cake. Start readying your leftovers for the big makeover by cubing the corned beef, potatoes and various other vegetables of choice. To flip the has, set a plate the size of the skillet on top of the pan.Reduce the heat to medium and continue cooking, shaking the skillet to loosen the hash occasionally, until the underside is browned and crusty, about 6 minutes more. Cook, shaking the skillet occasionally, until the hash begins to brown, about 4 minutes. Using a spatula, press the mixture down into a cake size of the skillet. Add the hash mixture and cook, stirring, for 30 seconds. Preheat a large well-seasoned cast-iron skillet over medium-high heat.Set up for poaching the eggs: combine the water, vinegar, and salt in a large skillet and bring to a gentle simmer.Store in the refridgerator overnight for at least 3 hours Season generously with pepper and mix well. Pour enough water into large nonstick skillet to reach depth of 1 1/2 inches. Add the remaining potatoes, corned beef, cooking liquid, onion, garlic, mustard, parsley, thyme, and nutmeg. Pour enough water into large roasting pan to reach depth of 2 inches set near stove. In a large bowl, mash 1 cup of the remaining potatoes with a fork.
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