About
Well, it really will be the top of the morning with this tip-top breakfast! Top O' The Morning Hash is one of the most deliciously Irish breakfasts around, with spicy corned beef beautifully pairing with tender, fluffy red-skinned potatoes. Topped with savory and runny poached eggs and pan-fried in butter, there's no comfort that Top O' The Morning Hash can't provide! You might just do an Irish stepdance in celebration!
Ingredients
- For the hash:
- 2 cups red-skinned potatoes, boiled, roughly chopped, divided
- 2 cups corned beef, cooked and diced
- 1/4 cup corned beef cooking liquid or chicken broth
- 1/2 medium yellow onion, grated
- 1/2 clove garlic, mashed with a fork
- 1 tablespoon whole-grain mustard
- 1 tablespoon fresh flat-leaf parsley, chopped, plus more, whole leaves, to taste, for garnish
- 1/4 teaspoon dried thyme
- nutmeg, to taste
- freshly ground black pepper, to taste
- For the eggs:
- 4 cups cold water
- 1/2 cup distilled white vinegar
- 1/2 teaspoon kosher salt
- 1/4 cup plus 1 tablespoon unsalted butter, divided
- 8 large eggs
Directions
Step 1 -In a large bowl, add 1 cup of the potatoes and mash them with a fork.
Step 2 -Add the remaining potatoes, the corned beef, the cooking liquid, the onions, the garlic, the mustard, 1 tablespoon of the parsley, the thyme, and the nutmeg to the mashed potatoes and fold to combine.
Step 3 -Season the corned beef mixture generously with the pepper and mix well to combine.
Step 4 -Transfer the bowl to the refrigerator and allow it to chill for at least 3 hours and up to overnight.
Step 5 -In a large skillet, add the water, the vinegar, and the salt and bring it to a gentle simmer.
Step 6 -Preheat a large, well-seasoned cast-iron skillet over medium-high heat.
Step 7 -Add 1/4 cup of the butter to the cast-iron skillet.
Step 8 -When the butter stops foaming, add the corned beef mixture to the hot butter and cook, while stirring, for 30 seconds.
Step 9 -Using a spatula, press the corned beef mixture down into a patty about the size of the skillet and cook, while shaking the skillet occasionally, until it begins to brown, about 4 minutes.
Step 10 -Reduce the skillet heat to medium and continue to cook, while shaking the skillet occasionally to loosen the hash, until the underside of the hash is browned and crusty, about 6 minutes.
Step 11 -Set a plate about the size of the skillet on top of the pan and invert the pan so the hash falls to the plate as one intact patty.
Step 12 -Invert the hash patty onto another plate.
Step 13 -In the same skillet over medium-high heat, add the remaining butter and let it melt until the foaming subsides.
Step 14 -Slide the hash, cooked-side up, back into the skillet and cook, while shaking the skillet occasionally, for 3 minutes.
Step 15 -Reduce the heat to medium and cook the hash, while shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes.
Step 16 -Crack one of the eggs into a cup and carefully slide it into the simmering poaching liquid. Quickly repeat this step for all of the eggs.
Step 17 -Poach the eggs, turning them gently and occasionally with a slotted spoon, until the whites are firm or to your preferred degree of doneness, about 3-5 minutes.
Step 18 -Using the slotted spoon, carefully transfer the eggs to a clean kitchen towel.
Step 19 -Lightly dab the eggs with the towel to remove any excess water.
Step 20 -Divide the hash evenly among serving plates.
Step 21 -Top each plate of the hash with 2 of the poached eggs.
Step 22 -Serve immediately garnished with the extra parsley leaves.
