"Savory" Corned Beef Hash Recipe by Rick M
Cooking Instructions 15 mins 1 In a large bowl, add the corned beef and potatoes, the broth, the onions, garlic, mustard and parsley. Add the seasonings / spices. Mix a few times and mash down a bit. 2 Heat half the butter and half the oil in a pan or skillet over medium-high heat. Heat water for poaching eggs in a separate pot or using a poacher. 3 Add the hash mixture to the pan, press down to form a large patty and tuck in the sides. Fry for 4-5 minutes on medium heat. 4 Turn the hash over using a plate. Add the rest of the butter and oil and fry for another 4 minutes. Firm up the edges again. 5 Poach eggs over a mild tepid boil using a lid. This takes about 3-4 minutes. 6 Plate the corned beef hash and top with an egg (or two), add a little chopped parsley and an orange slice. 1 In a large bowl, add the corned beef and potatoes, the broth, the onions, garlic, mustard and parsley. Add the seasonings / spices. Mix a few times and mash down a bit. 1 In a large bowl, add the corned beef and potatoes, the broth, the onions, garlic, mustard and parsley. Add the seasonings / spices. Mix a few times and mash down a bit. 2 Heat half the butter and half the oil in a pan or skillet over medium-high heat. Heat water for poaching eggs in a separate pot or using a poacher. 2 Heat half the butter and half the oil in a pan or skillet over medium-high heat. Heat water for poaching eggs in a separate pot or using a poacher. 3 Add the hash mixture to the pan, press down to form a large patty and tuck in the sides. Fry for 4-5 minutes on medium heat. 3 Add the hash mixture to the pan, press down to form a large patty and tuck in the sides. Fry for 4-5 minutes on medium heat. 4 Turn the hash over using a plate. Add the rest of the butter and oil and fry for another 4 minutes. Firm up the edges again. 4 Turn the hash over using a plate. Add the rest of the butter and oil and fry for another 4 minutes. Firm up the edges again. 5 Poach eggs over a mild tepid boil using a lid. This takes about 3-4 minutes. 5 Poach eggs over a mild tepid boil using a lid. This takes about 3-4 minutes. 6 Plate the corned beef hash and top with an egg (or two), add a little chopped parsley and an orange slice. 6 Plate the corned beef hash and top with an egg (or two), add a little chopped parsley and an orange slice. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Japanese style french toast California Whole Grain Waffles/ Pancakes Lauren's Seafood Pastaghetti Chilean lentils in slow cooker 1 skillet andouille sausage & shrimp Japanese style french toast California Whole Grain Waffles/ Pancakes Lauren's Seafood Pastaghetti Chilean lentils in slow cooker 1 skillet andouille sausage & shrimp Palak Daliya Khichdi Noodle Chocolate milkshake Pork Cutlet Rawa chaat Chicken Shawarma Fruity porridge Cold coffe with icecream Chicken makroni Gulabjamun with Rabri Palak Daliya Khichdi Noodle Chocolate milkshake Pork Cutlet Rawa chaat Chicken Shawarma Fruity porridge Cold coffe with icecream Chicken makroni Gulabjamun with Rabri