Not so traditional corned beef hash with poached eggs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Russet potatoes, peeled, 1/2 |
| Inch dice | ||
| 1 | large | Onion, peeled, 1/2 inch dice |
| (about 1 cup) | ||
| 2 | tablespoons | Butter |
| 1 | tablespoon | Chopped garlic |
| 1 | tablespoon | Ancho chili paste |
| 1 | pounds | Cooked corned beef, 1/2 inch |
| Dice | ||
| 2 | tablespoons | Chopped fresh cilantro |
| Leaves | ||
| Salt and pepper | ||
| 1 | quart | Water with 2 tablespoons |
| White vinegar for poaching | ||
| 12 | Quail eggs | |
Directions
Parboil potatoes in salted water for 4 minutes and drain. To a large skillet over medium heat, add butter. Saute onion in butter until caramelized. Add potatoes to onion and cook for 4 minutes. Add garlic and chili paste. Add beef and cilantro and combine well. Flatten out mixture to edges, ensuring uniform depth in skillet. Continue to cook until crisp on bottom. Season with salt and pepper.
In a pot, bring poaching liquid to boil. Add eggs and cook 2 to 3 minutes.
Serve. Yield: 6 servings
MICHAEL'S PLACE SHOW #ML1C09