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Irish Hash 'n Eggs On Toast Recipe

Ingredients

How to make it

  • This recipe is based on using leftover corned beef, cabbage and assorted veggies that are usually part of that meal. Use the measurements as a guide. For more leftover corned beef, add the right amount of the other ingredients, and it will come out great!
  • Cut uncooked potato (leave skin on…remember, this is Irish, and we keep it simple!) into 1/2 squares
  • In a large skillet, melt 2 T butter, and then add the potatoes. S&P to taste
  • Cook potatoes for 10 minutes on medium
  • While the potatoes are cooking:
  • Cut the corned beef into 1" cubes, and then put into a food processor and grind it up
  • Toss the ground corned beef in with the potatoes in the skillet
  • Place cabbage and remaining cooked veggies in the processor and mash them up good, as well
  • Add to skillet and fold in, until completely mixed.
  • Heat oven to 325
  • Place 4 T butter across the top of the hash, and place in oven, uncovered for 20 minutes, stirring once after the butter has melted See Photo
  • Return to oven and cook another 15 minutes, or until the top has begun to brown
  • Poached Eggs:
  • Add water, vinegar and a dash of salt, and bring to a boil
  • Reduce heat to low, and stir water once with a slotted spoon to stop water from boiling
  • Have your eggs ready to go in cups, or ramkins..each one separate
  • Add them one at a time to the water, and allow to cook for about 2 1/2 minutes for a nice, soft yolk
  • Butter the sourdough bread, and grill in another skillet
  • Place hash on the grilled bread, and the egg on top of it all, and enjoy!
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pkusmc Kalispell, MT

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