Corned Beef Hash with Poached Eggs

Contributed By: pshirley
Recipe courtesy Sandra Lee

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Total Preparation Time: Less than 15 minutes
Ingredients: Beef
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: American
Meal Type: Breakfast & Brunch

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Ingredients

2 tablespoons Vegetable oil
1/2 cup, Thinly sliced red onion
1 1/2 pounds Deli corned beef, coarsely chopped
1 bag Frozen hash browns
2 tablespoons Southwest steak marinade seasoning
1 Medium green bell pepper, sliced into 1/4-inch strips
1 Medium red bell pepper, sliced into 1/4-inch strips
1/2 cup Chopped green onions
1/8 cup Beef broth
Dash Worcestershire sauce
6 Eggs
1 tablespoon White vinegar
6 White bread slices, toasted

Preparation

Special equipment: medium-size biscuit cutters, for poaching eggs

For the hash, heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Add corned beef, hash browns, seasoning, peppers, green onions, beef broth and Worcestershire. Cook, stirring occasionally, until potatoes are golden and crisp, about 15 minutes.

For the eggs, fill a shallow frying pan 2/3 full with water. Add white vinegar. Over low heat, place biscuit cutters into water so they lay flat along the bottom of frying pan. Crack eggs and drop 1 into each biscuit cutter. Simmer until eggs are poached, about 4 minutes. If you like your yolks cooked through, poach an additional 1 to 2 minutes. Carefully remove with spatula. Serve eggs and corned beef hash with white toast.