RETIRED professional chef Paul James, author of travel and food blog Recipes From My Travels, writes for our paper.
I’ve tasted this dish – corned beef hash with a poached egg – previously when visiting New York.
But then it was just the regular corned beef hash, nice and simple.
In this offering, I wanted to uplift this popular American ‘diner’ dish with a bit of spice and oomph by adding chilli flakes to it.
Well it didn’t disappoint, flavoursome and with beautifully balanced textures and with a gently poached egg positioned on top this has to be up there with one of my favourite comfort food dishes of all time.
And unashamedly…I smothered it with plenty of tomato sauce.
Click here for Paul’s ‘Recipes From My Travels’ blog.
Spicy Corned Beef Hash with Poached Egg
Ingredients
6 slices of Corned beef
3-4 potatoes
4 cherry tomatoes thinly sliced
1 stick of celery very finely sliced
Pinch of chilli flakes (depending on how hot you like it)
Cooked peas
2 onions finely chopped.
Salt & Pepper for seasoning.
Oil.
Method
1. Boil the potatoes whole and with the skins on for about 15 minutes or until soft to touch.
2. Leave to go cold then cut into chunks.
3. Heat the pan and with a bit of oil and sauté the potatoes until golden and crispy before tipping them onto kitchen paper.
4. Wipe the pan, add a drop more oil and fry the onions gently until they take on a bit of colour, add the celery, peas, tomatoes and a pinch of chilli flakes.
5. Add in the potatoes and the broken up corned beef and warm through.
6. Check for seasoning and serve.
