As seen on WMUR’s Cook’s Corner on March 15
Why make corned beef and not make corned beef hash? You can use leftovers if you have potatoes that haven’t been cooked until mush, and cabbage that hasn’t had all the leftover boiled out. If you cook your potatoes and cabbage along with your beef, remove some before they’re fully cooked.
Whirling poached eggs is fun, but any sunny-side up egg will do – just be sure that you haven’t cooked the yolks dry. You want gooey, runny yolks to soak up with the potatoes. (I completely forgot to bring the eggs for taping. While it is a studio kitchen, it doesn’t have a microwave to quickly cook eggs. Just pretend you see crisp white surrounding a bright, yellow yolk.)
- 4 tbs unsalted butter
- 1/2 onion, chopped
- 2 lg potatoes, peeled and chopped into 1/2” cubes
- 1 c chopped cabbage, parboiled
- 1 c shredded, cooked corned beef
- 1/4 c chopped fresh parsley
- Freshly ground sea salt and black pepper
- 1 tsp distilled white vinegar
- 4 eggs at room temperature
What you do:
- Heat oven to 200°.
- Melt butter in sauté pan.
- Add onion and season with salt and pepper.
- In lg bowl mix potatoes, cabbage, corned beef and parsley.
- Season with salt and pepper.
- Add 1/2 corned beef mixture into sauté pan.
- Press firmly to form pancake.
- Cook, without stirring 8-10 min, or until bottom is crisp.
- Flip and cook another 8-10 min.
- Transfer to cocottes or ramekins and place in oven.
- Repeat with remaining corned beef mixture, melting more butter as needed.
- Bring 2″ water to a boil in a large saucepan.
- Reduce heat to simmer.
- Add vinegar.
- Crack egg gently into small bowl with low sides.
- Whisk water and slide egg in.
- Poach until whites are set and yolks are still runny, about 3 min.
- Transfer to paper towel using slotted spoon.
- Remove cocottes from oven.
- Place eggs on hash, season with salt and pepper.
- Top with parsley and serve with mustard hollandaise sauce, if desired.