Corned Beef Hash Poached Eggs (Print Version)

A comforting, halal dish combining crispy potatoes, savory corned beef, and tender poached eggs. Perfect for a satisfying meal.

# Recipe Ingredients:

→ Main

01 - 14 ounces halal corned beef, diced or shredded
02 - 1.1 pounds potatoes, peeled and diced into ½-inch cubes
03 - 1 medium onion, finely chopped
04 - 1 medium red bell pepper, diced
05 - 2 tablespoons vegetable oil
06 - 2 tablespoons fresh parsley, chopped
07 - Salt and freshly ground black pepper, to taste

→ Eggs

08 - 4 large eggs
09 - 1 tablespoon white vinegar (for poaching water)

# Directions:

01 - Bring a medium pot of salted water to a boil. Add the ½-inch diced potatoes and cook for 5 to 6 minutes until just tender. Drain thoroughly and set aside.
02 - Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the finely chopped onions and diced bell pepper; sauté for 3 to 4 minutes until softened.
03 - Add the drained, par-cooked potatoes to the skillet. Cook, stirring occasionally, for 6 to 8 minutes, until they are golden brown and crisp.
04 - Stir in the diced or shredded halal corned beef, breaking it apart with a spatula. Continue to cook for an additional 5 minutes, ensuring the corned beef is heated through and slightly crisp. Season generously with salt and freshly ground black pepper.
05 - Concurrently, fill a medium saucepan with water and bring it to a gentle simmer. Add 1 tablespoon of white vinegar to the simmering water. Crack each egg into a separate small bowl, then carefully slide them into the simmering water. Poach for 3 to 4 minutes, until the egg whites are set and the yolks remain runny. Remove the poached eggs with a slotted spoon and briefly drain on kitchen paper.
06 - Divide the prepared corned beef hash among four plates. Crown each portion with a perfectly poached egg and garnish with fresh parsley. Serve immediately for optimal enjoyment.

# Expert Advice:

01 -
  • It's surprisingly simple to pull together, yet tastes like you spent hours on it.
  • The combination of crispy potatoes, savory corned beef, and runny egg yolk is pure breakfast magic.
02 -
  • Never overcrowd your skillet when crisping the potatoes; giving them space is key to a golden, crunchy texture instead of a soggy one.
  • The quality of your corned beef truly makes or breaks this dish, so invest in a good halal-certified option for the best flavor.
03 -
  • Always use the freshest eggs you can find for poaching; they hold their shape much better and deliver that perfect runny yolk.
  • Don't be shy with seasoning the hash as it cooks; a little salt and pepper can elevate all those rich flavors.

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