Corned Beef Hash with Poached Eggs
"This transformation for leftover meat gets its name from the French hacher, "to chop." The dish had become so popular by the mid-19th century that the economical American eateries serving it were nicknamed hash houses. For red flannel hash, add 2 or 3 beets, cooked, peeled and cubed, with the corned beef...."
INGREDIENTS
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For Hash:
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salt to taste, plus 1 teaspoon salt
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2 1/2 lb white potatoes or red potatoes, peeled and cut into 1/2-inch cubes
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3 cups cubed cooked corned beef (1/2-inch)
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1/2 cup heavy cream
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2 tablespoons finely chopped fresh parsley
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1 teaspoon worcestershire sauce
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1/4 teaspoon cayenne pepper
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2 tablespoons vegetable oil
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1 large yellow onion, finely chopped
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For Eggs:
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8 eggs
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Fresh parsley sprigs, optional
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Freshly ground pepper
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