Corned Beef Hash and Poached Eggs
1 lb boiled potatoes of your choice diced
corned beef diced (I had about a cup)
1 onion diced
salt and pepper (I used McCormick's Monterrey Seasoning)
8 oz beef broth
2 TBSP oil
1 TBSP vinegar
a frying pan with tall sides (you need enough rooms so the eggs can float freely
water to half of the pan
1 coffee cup
In a frying pan with tall sides add the water and vinegar and turn heat to low. Look for water bubbles to start coming up in the water. Add a egg to the coffee cup and slowly tip the cup in the water releasing the egg. Repeat this process but be sure to give the eggs plenty of room.
Let the eggs sit for a few minutes until you can see the whites change from invisible to opaque white. I turn the eggs twice during the process. Use a slotted spoon and begin to turn the eggs over. You want the white portion to be on top and cove the eggs. Do not turn to much or your water will turn cloudy. I like mine a bit firm so I let them go a bit longer. The process takes about 15 minutes. Remove from the water with the slotted spoon and dab on a paper towel. Serve over the Corned beef.
Corned Beef Hash
Dice the potatoes, corned beef, and onions. In a large frying pan with the heated oil brown the onions until translucent. Add the corned beef and potatoes. Season with salt and pepper. Add the beef broth and cover. Cook until all of the liquid has evaporated. Brown the potatoes in the pan for another 5 minutes. Remove and serve with the poached eggs.