Not So Traditional Corned Beef Hash With Poached Eggs

Recipe Ingredients

1 lb	454g / 16oz	Russet potatoes - peeled, and
		Cut 1/2" dice
1		Onion - peeled, and (large)
		Cut 1/2" dice, (abt 1 cup)
2 tablespoons	30ml	Butter
1 tablespoon	15ml	Chopped garlic
1 tablespoon	15ml	Ancho chili paste
1 lb	454g / 16oz	Cooked corned beef - cut 1/2" dice
2 tablespoons	30ml	Chopped fresh cilantro leaves
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Water - with
2 tablespoons	30ml	White vinegar - for poaching
12		Quail eggs

Recipe Instructions

Parboil potatoes in salted water for 4 minutes and drain. To a large skillet over medium heat, add butter. Saute onion in butter until caramelized. Add potatoes to onion and cook for 4 minutes. Add garlic and chili paste. Add beef and cilantro and combine well. Flatten out mixture to edges, ensuring uniform depth in skillet. Continue to cook until crisp on bottom. Season with salt and pepper.

In a pot, bring poaching liquid to boil. Add eggs and cook 2 to 3 minutes.

This recipe yields 6 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1C09 broadcast 03-16-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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