Corned Beef Hash with Poached Eggs
Recipe GLPRe9facaf204f25c
A hearty American comfort dish combining crispy pan-fried corned beef hash with tender potatoes and onions, topped with a perfectly poached egg. Served alongside golden cornbread for a satisfying main course.
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Ingredients
4 potatoes, peeled and diced into small cubes
3 tablespoons olive oil, divided
1 onion, finely diced
1 garlic clove, minced
340g (12 ounces) tinned corned beef, drained and crumbled
Salt and freshly ground black pepper to taste
1 tablespoon white vinegar
4 large free-range eggs (1 per serving), for poaching
Tomato ketchup for serving
300g (10½ ounces) all-purpose flour
315g (11 ounces) cornmeal
200g (7 ounces) powdered sugar
1 tablespoon baking powder
1 large free-range egg, for cornbread batter
250ml (9 fluid ounces) whole milk
200g (7 ounces) butter, melted
Directions
Place the diced potatoes into a saucepan and cover with cold water. Bring to a boil and simmer for 8–10 minutes until just tender, then drain well and set aside.
Preheat your oven to 400°F (200°C) and lightly oil a baking tin for the cornbread.
Heat a large skillet over medium-high heat. Add 2 tablespoons of the olive oil, then sauté the diced onion and minced garlic for 2–3 minutes until softened and fragrant.
Add the cooked potatoes to the skillet and cook for 1 minute, stirring gently to coat with the oil.
Crumble in the corned beef, breaking it into small pieces, and mix everything together until well combined. Season generously with salt and pepper.
Transfer the corned beef hash mixture to a shallow oven-safe dish and smooth the top. Place under a hot broiler for 3–4 minutes until the top is golden and slightly crusty. Keep warm.
While the hash is broiling, make the cornbread batter. In a large bowl, whisk together the flour, cornmeal, powdered sugar, and baking powder. Create a well in the center of the dry ingredients.
Pour the milk and egg into the well, then gradually mix from the center outward, incorporating the dry ingredients into the wet ingredients until a thick batter forms. Stir in the melted butter last until just combined.
Pour the cornbread batter into the preheated, oiled baking tin and place in the 400°F oven. Bake for about 15 minutes until golden brown on top.
As the cornbread bakes, bring a wide, shallow pan of water to a gentle boil. Add the vinegar and swirl the water to create a gentle whirlpool.
Crack one egg into a ladle, then carefully slide it into the simmering water. Poach for 3 minutes until the whites are set and the yolk reaches a safe temperature of 160°F. Remove with a slotted spoon and drain. Repeat with remaining eggs as needed.
When the cornbread is golden, remove it from the oven and let it cool slightly. Turn it out onto a cutting board and slice into pieces.
To serve, divide the warm corned beef hash among serving plates and top each portion with a poached egg. Add a squeeze of ketchup to each serving and accompany with warm slices of cornbread.
