Это предварительный просмотр рецепта "Red Flannel Corned Beef Hash With Poached Eggs".

Рецепт Red Flannel Corned Beef Hash With Poached Eggs
by Global Cookbook

Red Flannel Corned Beef Hash With Poached Eggs
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 8

Ингредиенты

  • 2 Tbsp. butter
  • 1 x onion finely diced
  • 1/4 c. finely-diced red bell pepper
  • 1/4 c. finely-diced green bell pepper
  • 1 lb good-quality corned beef finely diced
  • 2 c. diced cooked beets - (2 or possibly 3 beets)
  • 1 x egg beaten
  • 1 tsp Worcestershire sauce
  • 1/4 tsp grnd nutmeg
  •     Freshly-grnd black pepper to taste
  • 1/2 Tbsp. extra virgin olive oil
  • 1 1/2 lb russet potatoes peeled, diced
  • 2 Tbsp. vegetable oil
  • 8 x Large eggs
  • 2 Tbsp. white wine vinegar

Инструкции

  1. For hash, heat the butter in a saute/fry pan or possibly skillet and saute/fry the onion and bell peppers over medium-high heat for 5 min. Transfer to a mixing bowl and add in the corned beef, beets, egg, Worcestershire sauce, pepper and nutmeg. Mix thoroughly and let rest in the refrigerator for at least 4 hrs or possibly overnight.
  2. Heat the extra virgin olive oil in a saute/fry pan, add in the potatoes, and saute/fry over medium-high heat for 8 to 10 min, or possibly till golden, stirring frequently. Set aside.
  3. Heat 1/2 Tbsp. of the vegetable oil in each of 2 large saute/fry pans. Add in one-quarter of the hash mix to each pan and cook over medium heat for about 2 min.
  4. Add in the sauteed potatoes and continue cooking for 6 to 8 min or possibly till crispy, shaking and flipping the pan or possibly stirring frequently with a spatula. Remove and keep hot while repeating for the remaining hash mix.
  5. For Large eggs, bring a saucepan of salted water to a boil and add in the vinegar. Break the Large eggs, one at a time into a saucer and then slip carefully into the pan. Cook till the egg whites are set and hard, about 4 min. Remove with a slotted spoon and let drain.
  6. To serve, place the hash on hot serving plates, top with a poached egg, and garnish with freshly grnd black pepper.
  7. This recipe yields 8 servings.