By June Hersh
The Kosher Carnivore
The next day bonus of last night's corned beef dinner is undoubtedly waking up to a steaming skillet of freshly slung hash. You don't need to be a short order cook to prepare this simple, satisfying, hardy breakfast. While your local coffee shop might top the hash with a fried egg, a perfectly poached egg adds a beautiful element to the dish and is a true upscale way to serve the hash.
1 large onion, chopped (about 1 ½ cups)
2 cloves garlic, chopped (about 1 tablespoon)
2 tablespoons vegetable oil
2 cups roughly chopped corned beef
6 to 8 new potatoes, skin on or 2 russet potatoes, peeled (If using leftover potatoes from the corned beef, simply dice them, you'll need about 2 cups).
Kosher salt and freshly ground black pepper
½ cup diced green or red pepper, seeded and cored, optional
Fried or poached egg, optional
Bring a large pot of salted water to boil and cook the potatoes until fork tender, about 15 to 20 minutes, drain, dice and reserve. If using leftover potatoes, skip to the next step.
Heat 2 tablespoons of oil in a 12-inch skillet. Cook and stir the onions and garlic for about 3 minutes, then add the diced potatoes, and peppers, if using. Let the potatoes cook, over medium - high heat until they begin to develop a crust, about 5 to 7 minutes, don't over stir, let them sit and brown.
When the potatoes are crusty, add the corned beef and cook and stir until the ingredients are well combined and the beef has picked up some nice color. Season to taste with salt and pepper. Serve as a side dish or topped with a fried or poached egg (recipes follows)
About 4 servings
Start to Finish Under 15 minutes
Directions - Poached Egg
There are a few tricks to assuring a perfectly poached egg. It might take a practice run or two, that's why they put a dozen eggs in the crate.
1. The water needs to be at a strong simmer, but not boiling
2. Add white vinegar to the water to help stabilize the egg white
3. Swirl the water when adding the egg. It creates a tornado effect and bundles the white strands.
4. Cook exactly 3 minutes for soft, 3 ½ for medium, and 4 for a hard center.
Bring a wide shallow pot of water to a strong simmer, filling the pot two-thirds fill. Add 1 tablespoon of vinegar to the water. If you have a poaching tool, it works best. If not, crack your egg into a ladle. This method will allow you to crack the egg in the same vessel you'll use to lower it into the water. If you can't manage the holding the ladle and the cracking, place the round portion of the ladle in the mouth of a drinking glass, resting the handle against something solid. This will free your hands. Now, crack the egg into the free- standing ladle. If you break the yolk, reserve that egg for a scramble, and start again.
When bubbles fill the bottom of the pot, it is time to lower the egg into the water. Take a wooden spoon and swirl the water to create a whirlpool effect. Lower the ladle with the egg into the water. Set your timer as directed above. Remove the egg with a slotted spoon and drain on a waiting paper towel. Dab the top of the egg so it is not watery. Place on top of the prepared hash.
Recipe: Kosher, meat, breakfast, brunch