Corned Beef Hash With Poached Eggs
By: Carrie Barr
Published: Tuesday, December 8, 2009 - 3:06pm

Ingredients




1 pound Russet potatoes peeled, and cut 1/2" dice
1 cup lrg Onion, peeled cut 1/2" dice
2 tablespoons Butter
1 tablespoon Chopped garlic
1 tablespoon Ancho chili paste
1 pound corned beef, cooked and cut ½" dice
2 tablespoons Chopped fresh cilantro leaves
Salt to taste
Freshly-ground black pepper to taste
1 quart Water
2 tablespoons White vinegar
12 Quail eggs
Salt
Pepper

Preparation

1 Parboil potatoes in salted water for 4 minutes and drain. Transfer to a large skillet over medium heat, add butter. Saute onion in butter until caramelized. Add potatoes to onion and cook for 4 minutes. Add garlic and chili paste. Add beef and cilantro and combine well. Flatten out mixture to edges, ensuring uniform depth in skillet. Continue to cook until crisp on bottom. Season with salt and pepper. 2 In a pot, bring poaching liquid to boil. Add eggs and cook 2 to 3 minutes.