2 cups roughly chopped boiled red new potatoes, preferably leftover from CORNED
BEEF AND CABBAGE, recipe follows
2 cups diced leftover cooked corned beef
1/4 cup corned beef cooking liquid or chicken broth
1/2 medium yellow medium onion, grated
1/2 clove garlic, mashed with a fork
1 tablespoons whole-grain mustard
1/4 teaspoon dried thyme
Pinch of nutmeg
Freshly ground black pepper
1 tablespoon chopped flat-leaf parsley
1/4 cup plus 1 tablespoon unsalted butter
EGGS
4 cups cold water
1/2 cup distilled white vinegar
1/2 teaspoon kosher salt
8 fresh large eggs
In
large bowl, place 1 cup of the potatoes and mash with a fork. Add the remaining
1 cup potatoes, corned beef, cooking liquid, onion, garlic, mustard, thyme, and
nutmeg. Season generously with pepper and mix well. Store in the refrigerator overnight.
Remove
the hash mixture from the refrigerator and stir in the parsley.
Heat
1/4 cup butter in a large cast-iron skillet over medium-high heat. When the
foaming subsides, add the hash mixture and cook, stirring, for 30 seconds. Using
a spatula, press the mixture down into a round cake the size of the skillet.
Cook, shaking the skillet occasionally, for 4 minutes. Reduce the heat to
medium and continue cooking, moving the skillet occasionally, until the underside
is browned and crusty, about 6 minutes more.
To
flip the hash, set a plate the size of the skillet on top of the pan. Invert the
pan so the hash falls on to the plate as an intact cake. Invert the hash onto
another plate, cooked-side up. Return the skillet to the heat, raise to medium-high,
and heat the remaining 1 tablespoon butter. When the foaming subsides, slide
the hash into the skillet cooked-side up. Cook, shaking the skillet occasionally,
for 3 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally,
until the underside is browned and crispy, about 5 minutes more. Set aside
covered with foil to keep warm.
While
the corned beef hash is cooking, combine the water, vinegar and salt in a large
skillet and bring to a simmer. Crack the eggs into separate cups. Carefully
slide the eggs into the skillet and cook, turning occasionally with a spoon,
until firm, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer
to kitchen towel. Lightly dab the eggs with a kitchen towel to remove any excess
water.
Divide
the hash among plates and top with the poached eggs.
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