Corned beef has a way of crumbling at the edges as you slice it. Those little bits of deliciousness can have many fates: they can be thrown away (gasp of horror!); they can be gobbled up as samples while you cut (not bad, but we can do better). They can be sprinkled on a hot bowl of leek and potato soup (now we’re talking!). Or they can be stored in a container for use in corned beef hash, topped with a delightfully oozy poached egg (oh yeah, we have a winner!). So why subject those meaty little bits to a lowly fate when you can send them out in a blaze of glory???
This is super easy to make: just cube a potato and throw it in a pan with some butter, salt and pepper. When the potato is golden brown and cooked through, add the corned beef. Toss in some chopped green onion, top with a poached egg and some more green onion and you have some happy little tidbits of meat. And a happy husband. Or friend. Or self – you deserve to be happy, too 🙂
- 1 Tbsp. butter
- 1 medium potato, peeled and cut into small cubes
- ½ cup chopped corned beef
- 2 scallions, thinly sliced
- 2 eggs
- Melt the butter in a medium frying pan over medium heat. Add the potato and season with salt and pepper. Cook until the potato is golden brown and cooked thru, about 10 minutes. Reduce the heat if the potato is browning too fast.
- In another pan, poach the eggs. I use an egg poacher which takes about 2 minutes for a nice runny yolk.
- Stir ⅔ of the scallions into the potato and corned beef mixture and cook for about 30 seconds.
- To serve, divide the corned beef mixture on 2 plates ad top each with a poached egg. Sprinkle with remaining scallions and serve immediately.