Corned Beef Hash with Onion & Chile

Name: Corned Beef Hash with Onion & Chile
Yield: Serves 6
Ingredients: 1 corned beef brisket, about 2⅓ lb (1.2 kg); 1 tsp each whole cloves, mustard seeds, black peppercorns, and coriander seeds; 1 tsp each whole cloves, mustard seeds, black peppercorns, and coriander seeds; 1 tsp each whole cloves, mustard seeds, black peppercorns, and coriander seeds; 1 tsp each whole cloves, mustard seeds, black peppercorns, and coriander seeds; 12 poached or fried eggs; 12 poached or fried eggs; 1 small yellow onion, chopped; 2 tbsp olive oil; 1 large russet potato, about ¾ lb (375 g), scrubbed; 2 bay leaves; 2 tbsp unsalted butter; Salt and freshly ground pepper; Salt and freshly ground pepper; 1 poblano chile, seeded and chopped

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Breakfast Bible

By Kate McMillan

Published 2018

About

The secret to this satisfying breakfast hash is marrying chunky pieces of well-seasoned meat and potatoes with sweet, mellow caramelized onions and custardy soft-cooked eggs. A heavy frying pan, preferably cast iron, and a gentle press with spatula while frying will guarantee a crisp crust.

Ingredients

1 corned beef brisket, about 2⅓ lb (1.2 kg)
1 tsp each whole cloves, mustard seeds, black peppercorns, and coriander seeds

Gluten-free
Breakfast

Method

Rinse the corned beef and put it in a large Dutch oven or a heavy pot. Add enough cold water to cover by 1 inch (2.5 cm). Bring to a boil over medium-high heat, skimming off any foam that rises to the surface. Add the cloves, mustard seeds, peppercorns, coriander seeds, and bay leaves. Reduce the heat to medium-low, cover, and simmer gently until almost tender, 2½-3 hours.

Add the potat