Corned Beef Hash With Poached Eggs & Tomato-Avocado Salad
by Johnny Loua, Chef, Seattle, Washington
The combination of herbaceous tomato and avocado salad plus perfectly poached eggs complements this veggie-packed hash for a hearty meal that’s perfect for brunch—or anytime.
- 2 tablespoons butter, divided
- ½ cup diced celery
- 1 tablespoon diced jalapeño
- ½ cup diced sweet onions
- 1 tablespoon garlic
- 4 cups grated potatoes
- 2 cups Certified Piedmontese corned beef brisket, diced
- Poached Eggs
- 4 cups water
- ¼ cup white vinegar
- 4 eggs
- Tomato-Avocado Salad
- 1 cup cherry tomatoes
- 1 cup cubed avocados
- 2 tablespoons chopped parsley
- 2 tablespoons chopped basil
- 1 tablespoon lime juice
- 1 tablespoon olive oil
Preheat oven to 350°F.
In a medium sauté pan, melt 1 tablespoon of the butter. Add celery, jalapeño, onions, and garlic and cook for about 10 minutes on medium heat until fully caramelized. Turn the heat off and let the pan cool down completely. Transfer the vegetables to a clean mixing bowl and add the potatoes and corned beef. Mix ingredients together and adjust seasoning with salt and pepper.
In a non-stick, oven-proof skillet, heat the remaining butter (1 tablespoon) on medium high heat, being careful not to burn. Add hash and cook on medium-low heat for 5 to 6 minutes on each side, until golden brown. Finish in the preheated oven for 10 minutes.
Meanwhile (while the hash is cooking) in a wide pot, combine water and vinegar and bring to a boil. Lower the heat to medium-low. One-by-one, gently crack eggs into a small cup, then pour into the water. Cook for 6 minutes. Remove from liquid and strain any excess water before serving with the hash.
For the salad: In a salad bowl, combine the tomatoes, avocados, parsley, and basil and season with salt and pepper. Add the lime juice and gently toss with olive oil. Serve immediately with the hash and poached eggs.