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Gluten Free Corned Beef Hash with Poached Eggs
Prep time
Cook time
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Gluten Free Corned Beef Hash with Poached Eggs
Author: Jeanette Withington
Recipe type: Brunch
Serves: 6
Ingredients
- Shenson Corned Beef Premium Cut Round - gluten free; cooked according to package directions
- eggs
- 1 pound small red potatoes, halves and par boiled
- 1 green bell pepper, cut into 1 inch squares
- 1 medium onion, cut into 1 inch squares
- 3 tablespoons butter
- 1 tablespoon white vinegar
- black pepper
Instructions
- Cook the corn beef according to package directions. Shred the corned beef. Arrange the potatoes on a lightly greased rimmed baking pan, drizzle some olive oil and lightly season with salt and pepper. Broil potatoes for about 5 minutes until starting to brown; set aside. Meanwhile, on a pan add water about 1½ inches and the vinegar. Bring to a slow boil. Poached the eggs for about 3 minutes. Use a slotted spoon and place them on a plate lined with paper towels. Preheat a non stick pan over medium high heat. Add butter, bell peppers and onions. Stir fry for about 5 minutes. Add the beef and stir. Cook for few minutes. Do not add salt since the beef is already salty. Arrange the potatoes on a serving platter and top with the beef mixture and poached eggs. Season with black pepper. Serve
