Corned Beef Hash topped with Poached Eggs (two)
True comfort food. This delicious hash from the Black Walnut Inn is great for breakfast, brunch, lunch or dinner.
- 4 cups corned beef cubed
- 8 cups red skinned potatoes cooked, cooled and cubed
- Two yellow onions medium dice
- 10 cloves garlic minced
- ¼ cup thyme fine mince
- Dijon Mustard
- Pinot Noir
To make hash use a fry pan, (not the egg pans) with oil in it and pretty hot but not smoking. Throw in about a tablespoon or two of onions, a hand full of potatoes and a half handful of corned beef. Add about a ½ tsp of garlic and salt and pepper. Saute until cooked through and hot. Add about a teaspoon Dijon and large splash of Pinot Noir to deglaze the pan and flavor the whole thing. Put two poached eggs on top to serve. This is about one serving.