SMOKED MEAT HASH WITH POACHED EGGS

Corned beef or pastrami also work well in this. When poaching eggs, the fresher the eggs, the firmer the whites will be.

Corned beef or pastrami also work well in this. When poaching eggs, the fresher the eggs, the firmer the whites will be.

Makes 4 servings

Ingredients

  • 2 tbsp extra virgin oil
  • 1 onion, finely chopped
  • 2 cups diced, cooked potatoes (roasted or boiled)
  • 1/2 cup chicken stock
  • 2 cups diced leftover smoked meat (about 1/2 lb)
  • 1 tsp kosher salt, only if necessary
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp chopped fresh parsley
  • 4 eggs
  • 1 tbsp white vinegar

Method

    1. Heat oil in a large heavy skillet. Add onions and cook a few minutes until slightly browned and wilted. Add potatoes and cook until hot and slightly crusty but very tender.

    2. Mash potatoes slightly so that the mixtures holds together a little and add liquid to make mixture somewhat creamy. Add smoked meat. Cook very gently 5 to 10 minutes until meat is hot and tender.  Season with salt and pepper to taste. Stir in parsley.

    3. Bring a skillet of water to a boil. Add 1 tbsp white vinegar. Break each egg into a small dish and slip eggs into the simmering water. Cook eggs until whites are firm but yolks are still runny. Lift eggs out of water, place on a paper towel-lined plate to drain. Trim ragged edges.

    4. Place a spoonful of hash on each plate, make a slight indentation in the middle of the hash and top with an egg. Sprinkle eggs with a little salt and pepper.

SMOKED MEAT HASH WITH POACHED EGGS

Find more of Bonnie's delicious recipes in her cookbooks: