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Receta Red Flannel Corned Beef Hash With Poached Eggs

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Raciónes: 8

Ingredientes

Cost per serving $0.77 view details

Direcciones

  1. For hash, heat the butter in a saute/fry pan or possibly skillet and saute/fry the onion and bell peppers over medium-high heat for 5 min. Transfer to a mixing bowl and add in the corned beef, beets, egg, Worcestershire sauce, pepper and nutmeg. Mix thoroughly and let rest in the refrigerator for at least 4 hrs or possibly overnight.
  2. Heat the extra virgin olive oil in a saute/fry pan, add in the potatoes, and saute/fry over medium-high heat for 8 to 10 min, or possibly till golden, stirring frequently. Set aside.
  3. Heat 1/2 Tbsp. of the vegetable oil in each of 2 large saute/fry pans. Add in one-quarter of the hash mix to each pan and cook over medium heat for about 2 min.
  4. Add in the sauteed potatoes and continue cooking for 6 to 8 min or possibly till crispy, shaking and flipping the pan or possibly stirring frequently with a spatula. Remove and keep hot while repeating for the remaining hash mix.
  5. For Large eggs, bring a saucepan of salted water to a boil and add in the vinegar. Break the Large eggs, one at a time into a saucer and then slip carefully into the pan. Cook till the egg whites are set and hard, about 4 min. Remove with a slotted spoon and let drain.
  6. To serve, place the hash on hot serving plates, top with a poached egg, and garnish with freshly grnd black pepper.
  7. This recipe yields 8 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 194g
Recipe makes 8 servings
Calories 227  
Calories from Fat 113 50%
Total Fat 12.73g 16%
Saturated Fat 3.94g 16%
Trans Fat 0.09g  
Cholesterol 239mg 80%
Sodium 127mg 5%
Potassium 543mg 16%
Total Carbs 19.72g 5%
Dietary Fiber 2.1g 7%
Sugars 3.36g 2%
Protein 9.32g 15%
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