Corned beef hash and poached eggs
|1 kg||Corned beef|
|1 sprig||Fresh parsley|
For the hash
- Place the meat in a large saucepan, cover with water, then bring to the boil.
- Simmer for 10 minutes, then discard the water.
- Cut the onions into quarters and stud with the cloves. Put the onions, peppercorns, carrots, juice of the 2 lemons, bay leaves and parsley into the 1.5 litres of water and simmer for 10 minutes.
- Add the corned beef, bring it back to a simmer, then cook for 4 hours.
- Remove the meat from the cooking liquid and cut it into 2cm cubes.
- For the hash, melt the butter in a heavy-based frying pan. Slice the onions finely, then add to the foaming butter and allow to colour slightly. Cut the potatoes into 5mm-thick slices and gently stir into the onion. Cook until the potatoes take on a golden crust, then add the beef. Continue to cook until the beef has taken on a crust and the potatoes are a rich golden colour - about 10 minutes.
- Bring a saucepan of lightly salted water to a vigorous simmer and add the vinegar. Carefully break the eggs one by one into a breakfast cup, then gently slide the egg into the water. Reduce the heat to a gentle roll and cook for 3 minutes. Remove the eggs with a slotted spoon to a tray lined with absorbent kitchen paper. Divide the hash between 6 warm plates, then place a poached egg on top.
- Serve with a relish, chutney or hot sauce of your choice.