Corned Beef Brisket Hash with Poached Eggs and Horseradish Recipe

Corned Beef Brisket Hash With Poached Eggs And Horseradish Recipe

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

1. Place the potatoes into a medium saucepan, add water to cover and stir in the salt
2. 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
3. Drain the potatoes and place them into a bowl lined with paper towels to dry off any excess moisture
4. Heat the olive oil and butter in large skillet over medium-high heat
5. Add the potatoes and cook until lightly browned, stirring often, about 5-7 minutes
6. Add the onion and cook until soft, about 3-4 minutes longer
7. Add the corned beef and cook until heated through, about 1-2 minutes
8. Keep warm
9. Prepare the poached eggs according to your preferred method
10. Whisk together the creme fraiche and horseradish
11. Divide the hash among 6 plates and top each with a poached egg
12. Spoon on the horseradish creme fraiche and sprinkle with chives to serve

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