Red Flannel Corned Beef Hash with Poached Eggs

189

Recipe categories: Breakfast

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5 hrs
Marinade Time
1 hr
Prep Time
20 min
Cook Time
8
Servings
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Nutrition

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Dress up your breakfast with this healthy hash using Omaha Steaks Corned Beef. Sautéed onions, bell peppers, and potatoes are flavored with Worcestershire sauce and nutmeg for delicious taste. Serve with a poached egg and garnish with freshly-ground black pepper for the final touch to this hearty meal.

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Ingredients

Hash:

2 tablespoons butter
1 onion, finely diced
1/4 cup finely diced red bell pepper
1/4 cup finely diced green bell pepper
1 pound Omaha Steaks corned beef, finely diced
2 cups diced cooked beets (2 or 3 beets, weighing about 1 pound)
1 egg, lightly beaten
1 teaspoon Worcestershire sauce
Freshly ground black pepper, to taste
1/4 teaspoon ground nutmeg
1/2 tablespoon olive oil
1-1/2 pounds russet potatoes, peeled and diced
2 tablespoons vegetable oil

Eggs:

8 eggs
2 tablespoons white wine vinegar
Freshly ground black pepper, for garnish

Preparation

Hash:

Melt the butter in a sauté pan or skillet and sauté the onion and bell peppers over medium-high heat for 5 minutes. Transfer to a mixing bowl and add the corned beef, beets, eggs, Worcestershire sauce, pepper, and nutmeg. Mix thoroughly and let rest in the refrigerator for at least 5 hours or overnight.
Heat the olive oil in a sauté pan, add the potatoes, and sauté over medium-high heat for 8 to 10 minutes, or until golden brown, stirring frequently. Set aside.
Heat 1/2 tablespoon of the vegetable oil in each of 2 large sauté pans. Add one quarter of the hash mixture to each pan and cook over medium heat for about 2 minutes. Add the sautéed potatoes and continue cooking for 6 to 8 minutes or until crispy, shaking and flipping the pan or stirring frequently with a spatula. Remove and keep warm while repeating for the remaining hash mixture.

Eggs:

Bring a medium saucepan of salted water to a boil and add the vinegar.
Break 4 eggs, one at a time, into a saucer and then slip carefully into the pan.
Cook until the egg whites are set and firm, about 4 minutes.
Remove with a slotted spoon and let drain.
Repeat for the remaining 4 eggs.
To serve, place the hash on warm serving plates, top with a poached egg, and garnish with freshly ground black pepper.