Beef

Corned Beef and Root Vegetable Hash with Poached Eggs

by:
March 15, 2011
Author Notes

A little late to the party, this is my first stab at charcuterie as part of the Charcutepalooza gang...enjoy! - S —Oui, Chef

  • Serves 4
Ingredients
  • 2-3 cups cubed corned beef
  • 1-2 large organic eggs per person
  • 6 baby potatoes, well washed and cut into bite-sized pieces
  • 6 baby beets, trimmed of greens and washed
  • 3 carrots, peeled and cut into bite sized pieces
  • 1 small onion, finely chopped
  • 6 whole garlic cloves, peeled
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon finely minced fresh rosemary
  • 1/2 teaspoon finely minced fresh thyme
  • kosher salt and fresh black pepper to taste
In This Recipe
Directions
  1. Coat the beets lightly with olive oil, place them into a small baking dish, cover the dish with foil and place it into a pre-heated 400? oven.  Cook the beets for 45 minutes to 1 hour, until a paring knife can be easily inserted into the largest beet.  Remove from the oven and let cool slightly before rubbing them free of their skins in between a few sheets of paper towels.  Cut into bite sized pieces and reserve.
  2. While the beets are cooking, toss the cut potatoes, carrots and garlic cloves with some olive oil, season with salt and pepper and spread evenly on a baking sheet.  Place the sheet into the oven along side the beets and cook until nicely browned, stirring occassionally, about 1/2 hour.  When cooked, remove the sheet tray from the oven and reserve.
  3. Cutting against the grain, remove and cube about 2-3 cups worth of the corned brisket, reserving the balance for another use.
  4. Poach the eggs to the 3 1/2- 4 minute mark (for a nice runny yolk), and then move them to an ice-water bath and let them sit there until you are ready to serve.  At that point, lower them gently back into the poaching pot for 30-45 seconds to reheat before placing them on a plated mound of hash.
  5. To finish the hash, saute the onion in a hot skillet with a little glug of EVOO until lightly browned.  Toss in the roasted vegetables, potatoes, garlic and cubed beef.  Sprinkle with the minced herbs and add the mustard and mustard seeds.  Moisten with a touch of chicken stock or water if the mix seems a bit dry, toss to combine and heat until all the elements are warmed through.  Season to taste with salt and pepper.
  6. To serve, mound some hash on each plate, and top with 1-2 reheated poached eggs, sprinkle with a little Maldon Sea Salt (if you have some), and prepare to be blown away.

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I am a father of five, who recently completed a two year professional hiatus during which I indulged my long held passion for cooking by moving to France to study the culinary arts and immerse myself in all things French. I earned “Le Grande Diplome” from Le Cordon Bleu, studied also at The Ritz Escoffier and Lenotre cooking schools, and completed the course offerings of the Bordeaux L’Ecole du Vin. About six months ago started "Oui, Chef", which is a food blog that exists as an extension of my efforts to teach my children a few things about cooking, and how our food choices over time effect not only our own health, but that of our local food communities and our planet at large. By sharing some of our cooking experiences through the blog, I hope to inspire other families to start spending more time together in the kitchen, cooking healthy meals as a family, passing on established familial food traditions, and perhaps starting some new ones.