A Meaty Morning's Corned Beef Hash
Serving Size / Yield
- 2 tsp. Olive Oil
- 1 Large Onion, chopped
- 4 C. Yukon Gold Potatoes, cooked and diced
- 1 C. (4 oz.) Lean Corned Beef Brisket, chopped
- 1/2 C. Chicken Broth
- 6 tsp. Dried Parsley Flakes
- 1/2 tsp. Sea Salt, plus additional to taste
- Ground Black Pepper, to taste
- 4 Large Eggs
In a large cast-iron skillet, warm olive oil over medium-high heat. Add onions to skillet, and sauté until they start to become brown and tender. Add potatoes and cook, stirring occasionally, until they also start to brown. Stir in corned beef and broth. Cook, scraping the skillet for browned bits, until the liquid is absorbed. Stir in parsley, and season hash with salt and pepper as needed.
In another skillet, pour in two inches of water and salt it liberally. Bring water to a simmer. Break eggs, one at a time, onto a saucer and slide into the water. Poach for 4-5 minutes, or until eggs reach their desired firmness. Place eggs atop hash before serving.