Recipe Category: Beef
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Ingredients
Serves 6
- 4 Yukon gold or white potatoes, peeled and cut into 1/4-inch dice (about 4 cups)
- 1 tbsp salt
- 3 tbsps. extra-virgin olive oil
- 1 tbsp unsalted butter
- 1/2 cup chopped onion
- 12 thin slices cooked corned beef brisket, coarsely chopped
- 6 large eggs
- 1 cup creme fraiche
- 1/4 cup grated fresh horseradish
- 1 tbsp chopped chives
Method
- Place the potatoes into a medium saucepan, add water to cover and stir in the salt
- Bring to a boil over high heat, reduce the heat to a simmer and cook until the potatoes are just tender, about 4-5 minutes
- Drain the potatoes and place them into a bowl lined with paper towels to dry off any excess moisture
- Heat the olive oil and butter in large skillet over medium-high heat
- Add the potatoes and cook until lightly browned, stirring often, about 5-7 minutes
- Add the onion and cook until soft, about 3-4 minutes longer
- Add the corned beef and cook until heated through, about 1-2 minutes
- Keep warm
- Prepare the poached eggs according to your preferred method
- Whisk together the creme fraiche and horseradish
- Divide the hash among 6 plates and top each with a poached egg
- Spoon on the horseradish creme fraiche and sprinkle with chives to serve
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