Corned Beef Hash with Poached Eggs (Food Network Kitchens) Recipe

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Corned Beef Hash with Poached Eggs (Food Network Kitchens)
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Ingredients
15
Count
Nutrition
735
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. In a large bowl, mash 1 cup of the potatoes with a fork. Add the remaining potatoes, corned beef, cooking liquid, onion, garlic, mustard, parsley, thyme, and nutmeg. Season generously with pepper and mix well. Store in the refrigerator overnight or at least 3 hours.
  2. Set up for poaching the eggs: Combine the water, vinegar, and salt in a large skillet and bring to a gentle simmer.
  3. Preheat a large well-seasoned cast-iron skillet over medium-high heat. Add 1/4 cup of the butter and heat. When the foaming subsides, add the hash mixture and cook, stirring, for 30 seconds. Using a spatula, press the mixture down into a cake the size of the skillet. Cook, shaking the skillet occasionally, until the hash begins to brown, about 4 minutes. Reduce the heat to medium and continue cooking, shaking the skillet to loosen the hash occasionally, until the underside is browned and crusty, about 6 minutes more.
  4. To flip the hash, set a plate the size of the skillet on top of the pan. Invert the pan so the hash falls on to the plate as an intact cake. Return the skillet to the medium-high heat; add the remaining 1 tablespoon butter. When the foaming subsides, slide the hash into the skillet cooked-side up. Cook, shaking the skillet occasionally, for 3 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes more.
  5. While the corned beef hash is cooking, crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water.
  6. Divide the hash among 4 plates and top with the poached eggs. Serve immediately.
  7. Copyright 2001 Television Food Network, G.P. All rights reserved
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 734.8 Kcal (3076 kJ)
Calories from fat 437.98 Kcal
% Daily Value*
Total Fat 48.66g 75%
Cholesterol 532.93mg 178%
Sodium 1794.26mg 75%
Potassium 737.96mg 16%
Total Carbs 32.02g 11%
Sugars 9.87g 39%
Dietary Fiber 5.38g 22%
Protein 39.08g 78%
Vitamin C 23mg 38%
Vitamin A 1.8mg 59%
Iron 6.4mg 36%
Calcium 145.9mg 15%
Amount Per 100 g
Calories 105.34 Kcal (441 kJ)
Calories from fat 62.79 Kcal
% Daily Value*
Total Fat 6.98g 75%
Cholesterol 76.4mg 178%
Sodium 257.23mg 75%
Potassium 105.79mg 16%
Total Carbs 4.59g 11%
Sugars 1.42g 39%
Dietary Fiber 0.77g 22%
Protein 5.6g 78%
Vitamin C 3.3mg 38%
Vitamin A 0.3mg 59%
Iron 0.9mg 36%
Calcium 20.9mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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