Corned Beef Hash with Poached Eggs

Corned Beef Hash with Poached Eggs

From: Executive Chef Tom Fleming, 214 Central, Dallas. Yield: 12 servings.

2 lb., 8 oz. Yukon Gold potatoes, steamed

as needed, vegetable oil

1 lb., 8 oz. cooked corned beef

2 Tbsp. fresh chopped rosemary

1 Tbsp. fresh chopped chives

2 Tbsp. fresh chopped thyme

1 cup unsalted butter

to taste,

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