Corned Beef Hash & Eggs* Recipe

Time30m

Serves2

Corned beef & russet potato, two poached eggs, ciabatta

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Ingredients

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1
Prepare the potatoes
Peel and dice the russet potatoes into small cubes. Rinse them under cold water to remove excess starch.
2
Cook the potatoes
In a medium pot, bring salted water to a boil. Add the diced potatoes and cook for about 5-7 minutes until just tender. Drain and set aside.
3
Prepare the corned beef
Chop the corned beef into small pieces or cubes for even cooking.

4
Cook the Hash
Heat olive oil in a large skillet over medium heat. Add the cooked potatoes and corned beef to the skillet. Season with salt and black pepper. Cook for about 10-12 minutes, stirring occasionally, until the potatoes are golden brown and crispy.
5
Poach the Eggs
In a separate pot, bring water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the simmering water. Poach for about 3-4 minutes for a runny yolk or longer if desired. Remove with a slotted spoon and drain on paper towels.
6
Toast the Ciabatta
While the eggs are poaching, toast the ciabatta slices in a toaster or under a broiler until golden brown.

7
Plate the Dish
Divide the corned beef hash onto two plates. Top each serving with a poached egg. Sprinkle with chopped parsley for garnish. Serve with toasted ciabatta slices on the side.