Lunch: Corned Beef Hash with Poached Eggs

Recipe by /contributors/bruce-aidells Comfort food at its best. This hash is great for breakfast, brunch, or even dinner. Use one or two eggs per person. The eggs can be partially poached up to one hour ahead and then finished a couple of minutes before

Ingredients

1 teaspoon salt
4 to 8 large eggs

Instructions

Pour enough water into large roasting pan to reach depth of 2 inches; set near stove. Pour enough water into large nonstick skillet to reach depth of 1 1/2 inches; add 1 teaspoon salt and bring to simmer. Crack each egg into separate custard cup. Working with 4 eggs per batch, gently slide 1 egg at a time into simmering water in skillet. Cook just until egg whites are set, about 1 minute (yolks will be only partially cooked). Using slotted spoon, carefully transfer eggs to prepared roasting pan with water. Reserve skillet with water. DO AHEAD: Poached eggs can be made 1 hour ahead. Let stand at room temperature.

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