Corned Beef Hash w/Poached Eggs

WOW scale: 10
Skill required: Confident cook

Poached Eggs
1 teaspoon salt
4 to 8 large eggs

1. Pour enough water into large roasting pan to reach depth of 2 inches; set near stove.

2. Pour enough water into large nonstick skillet to reach depth of 1 1/2 inches; add 1 teaspoon salt and bring to simmer.

3. Crack each egg into separate custard cup.

4. Working with 4 eggs per batch, gently slide 1 egg at a time into simmering water in skillet.

5. Cook just until egg whites are set, about 1 minute (yolks will be only partially cooked).

6. Using slotted spoon, carefully transfer eggs to prepared roasting pan with water.

7. Reserve skillet with water. DO AHEAD: Poached eggs can be made 1 hour ahead. Let stand at room temperature.

Corned Beef Hash:
1/4 cup vegetable oil
2/3 cup finely chopped red onion
2 cups finely chopped corned beef
2 cups diced potatoes
2 large eggs, beaten to blend 2 tablespoons (1/4 stick) butter or olive oil

1. Heat large nonstick skillet over medium heat; add vegetable oil and sauté until light brown and oil crackles, about 3 minutes.

2. Add red onion to skillet and sauté until soft, about 5 minutes.

3. Add corned beef and potatoes.

4. Season to taste with salt and pepper.

5. Add beaten eggs and toss to coat.

6. Melt butter in same skillet over medium-high heat.

7. Add corned beef hash mixture and cook until golden brown on bottom, occasionally pressing down with spatula, about 4 minutes.

8. Turn hash mixture over in small portions and cook until second side is golden brown, occasionally pressing down with spatula, about 3 more minutes.

9. Meanwhile, bring water in reserved skillet to simmer. Using slotted spoon, gently transfer eggs back to skillet.

10.Cook just until yolks are softly set, about 2 minutes.

11.Divide corned beef hash among plates. Top hash with one or two poached eggs and serve.

Yield: 4 servings

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