Our friend Bob came over for dinner tonight. It was St. Patrick’s Day so we made Corned Beef Hash. It was a recipe that I found on the Bon Appetit website. It was a bit of work so we made some of it on Saturday.
Start by cooking the corned beef. Place 2 pounds in a large Dutch oven or other heavy pot and add enough water to cover by 1 inch. Add a tablespoon of parsley, 3 bay leaves, 1 tablespoon of peppercorns, 1 tablespoon of coriander seeds, and 1 tablespoon of mustard seeds. Bring to a boil and then reduce heat, cover, and simmer, skimming surface often and adding more water to pot as needed to keep meat submerged, until corned beef is tender, 3½–4 hours.
Add 1 medium onion (that was cut in half and peeled) and several potatoes to the corned beef in the pot and cook until vegetables are very tender during the final 20–25 minutes. Remove the onion and potato from pot. Let cool and wrap separately and chill. Let the corned beef cool in cooking liquid. Transfer corned beef to an airtight container and add as much cooking liquid as will fit (at least 1 cup). Cover and chill. Discard any remaining aromatics and cooking liquid.
To make the hash, shred the corned beef so that you have at least enough to measure 2 cups (Note: You can also reserve any remaining corned beef for sandwiches or snacking).
Preheat the oven to 200°. Thinly slice cooked onion and cut the cooked potato into ½” pieces. Toss in a large bowl with the corned beef and ¼ cup chopped parsley. Moisten with some of the reserved cooking liquid if mixture is dry and season with salt and pepper.
Heat 2 tablespoons of butter in a medium nonstick skillet over medium heat. Add ½ of corned beef mixture and press into a pancake. Cook undisturbed until underside is brown and crisp, about 6–8 minutes. Set a plate over pan and carefully invert pancake onto the plate. Slide back into pan, pressing back into shape if needed. Cook until second side is brown and crisp, another 6–8 minutes. Transfer the hash to a rimmed baking sheet (it may break up a little), tent with foil, and keep warm in oven until ready to serve. Repeat with remaining butter and corned beef mixture.
Meanwhile, bring 2” water to a boil in a large saucepan; reduce heat to a gentle simmer and add vinegar. Crack an egg into a small bowl and gently slide egg into water. Repeat with remaining eggs, waiting until whites are opaque before adding the next (about 30 seconds apart). Poach until whites are set and yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs as they are done to paper towels.
Serve eggs over hash, seasoned with salt and pepper and topped with chives and more parsley. This was delicious!