Beef Hash and Poached Eggs
1 tablespoon grape seed oil
6 cups uncooked Beef Hash (below)
3 tablespoons fresh herbs, such as thyme leaves or flat-leaf parsley
2 teaspoons white vinegar
6 large eggs
1 tablespoon sliced fresh chives
- Preheat the oven to 250°F.
- Heat the oil in a large ovenproof skillet over medium heat.
- When hot, cook the hash and herbs for 3 to 4 minutes, or until heated through. Keep warm.
- Bring 2 quarts of water and the vinegar to a gentle simmer in a large pot over medium heat.
- Add the eggs, one at a time, to the simmering water, swirling the water gently as you drop the eggs into it.
- Let the eggs poach for 3 to 4 minutes, or until the whites set and the yolks are cooked through and a film forms over them.
- Mound the hash in the center of each of 6 warmed plates. Lift the eggs from the water with a slotted spoon.
- Top each patty with a hot egg.
- Serve with warm, toasted bread, garnished with reserved horseradish and chives.
For the Hash
Makes about 4-1/2 cups
3 cups shredded leftover beef from my Beef Short-Rib Pot Roast, or your favorite pot roast recipe
1 cup leftover gravy from Beef Short-Rib Pot Roast
1/2 cup cubed Roasted Carrots (page 4)
1/2 cup cubed Roasted Parsnips (page 4)
3/4 -1 cup roasted potatoes
Kosher salt and freshly ground black pepper
2 tablespoons grape seed oil
- In a large bowl, mix together the beef, gravy, carrots, parsnips, and potatoes. Taste, and season with salt and pepper.
- Heat the grape seed oil in a large skillet over medium-high heat. When hot, cook the hash for 3 to 4 minutes, stirring until lightly browned and heated through. Serve immediately — preferably topped with the above poached eggs!
Photo Courtesy of Andre Baranowski. Baranowski is a NY based food photographer and was the principal photographer for Michel Nischan’s cookbook – Sustainably Delicious.