Well, it really will be the top of the morning with this tip-top breakfast! Top O’ The Morning Hash is one of the most deliciously Irish breakfasts around, with spicy corned beef beautifully pairing with tender, fluffy red-skinned potatoes. Topped with savory and runny poached eggs and pan-fried in butter, there’s no comfort that Top O’ The Morning Hash can’t provide! You might just do an Irish stepdance in celebration!
ngredients
- For the hash:
- 2 cups red-skinned potatoes, boiled, roughly chopped, divided
- 2 cups corned beef, cooked and diced
- 1/4 cup corned beef cooking liquid or chicken broth
- 1/2 medium yellow onion, grated
- 1/2 clove garlic, mashed with a fork
- 1 tablespoon whole-grain mustard
- 1 tablespoon fresh flat-leaf parsley, chopped, plus more, whole leaves, to taste, for garnish
- 1/4 teaspoon dried thyme
- nutmeg, to taste
- freshly ground black pepper, to taste
- For the eggs:
- 4 cups cold water
- 1/2 cup distilled white vinegar
- 1/2 teaspoon kosher salt
- 1/4 cup plus 1 tablespoon unsalted butter, divided
- 8 large eggs
Directions
Step 1 –In a large bowl, add 1 cup of the potatoes and mash them with a fork.
Step 2 –Add the remaining potatoes, the corned beef, the cooking liquid, the onions, the garlic, the mustard, 1 tablespoon of the parsley, the thyme, and the nutmeg to the mashed potatoes and fold to combine.
Step 3 –Season the corned beef mixture generously with the pepper and mix well to combine.
Step 4 –Transfer the bowl to the refrigerator and allow it to chill for at least 3 hours and up to overnight.
Step 5 –In a large skillet, add the water, the vinegar, and the salt and bring it to a gentle simmer.
Step 6 –Preheat a large, well-seasoned cast-iron skillet over medium-high heat.
Step 7 –Add 1/4 cup of the butter to the cast-iron skillet.
Step 8 –When the butter stops foaming, add the corned beef mixture to the hot butter and cook, while stirring, for 30 seconds.
Step 9 –Using a spatula, press the corned beef mixture down into a patty about the size of the skillet and cook, while shaking the skillet occasionally, until it begins to brown, about 4 minutes.
Step 10 –Reduce the skillet heat to medium and continue to cook, while shaking the skillet occasionally to loosen the hash, until the underside of the hash is browned and crusty, about 6 minutes.
Step 11 –Set a plate about the size of the skillet on top of the pan and invert the pan so the hash falls to the plate as one intact patty.
Step 12 –Invert the hash patty onto another plate.
Step 13 –In the same skillet over medium-high heat, add the remaining butter and let it melt until the foaming subsides.
Step 14 –Slide the hash, cooked-side up, back into the skillet and cook, while shaking the skillet occasionally, for 3 minutes.
Step 15 –Reduce the heat to medium and cook the hash, while shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes.
Step 16 –Crack one of the eggs into a cup and carefully slide it into the simmering poaching liquid. Quickly repeat this step for all of the eggs.
Step 17 –Poach the eggs, turning them gently and occasionally with a slotted spoon, until the whites are firm or to your preferred degree of doneness, about 3-5 minutes.
Step 18 –Using the slotted spoon, carefully transfer the eggs to a clean kitchen towel.
Step 19 –Lightly dab the eggs with the towel to remove any excess water.
Step 20 –Divide the hash evenly among serving plates.
Step 21 –Top each plate of the hash with 2 of the poached eggs.
Step 22 –Serve immediately garnished with the extra parsley leaves.
