CORNED
BEEF HASH WITH A POBLANO PEPPER by CHEF DAN:
Serves
4
INGREDIENTS:
1/2-pound
fully cooked corned beef
4
tablespoons butter
2
pounds Yukon gold potatoes, peeled and diced
1
onion, diced
1
poblano chilies diced
1
cup Pace Plicate sauce
1
tablespoon garlic chili sauce
1
tablespoon EACH mustard seeds, coriander seeds, and cumin seeds
Sea
salt and freshly ground black pepper
4
eggs
1
teaspoon white vinegar
1/4-cup
fresh parsley
DIRECTIONS:
1.
In
a dry fry-pan heat the seeds until they start popping.
2.
Remove
from pan and let cool.
3.
When
cool; place in a coffee grinder and grind until smooth.
4.
Melt
butter in a skillet over medium-high heat, when simmering.
5.
Add
potatoes and cook stirring frequently, until lightly browned.
6.
Add
cooked corned beef, onions, poblano, and toasted seeds cook stirring frequently
for about 4 minutes.
7.
Add
Pace Plicate sauce, and garlic chili sauce, and stir to combine.
8.
Season
with salt and pepper.
9.
Heat
2 tablespoon oil in a skillet over medium-heat, when sizzling.
10.
Add
1/2- the corn beef mixture and press into two pancakes.
11.
Cook
undisturbed until the underside is brown and crisp, 6-8 minutes.
12.
Set
a plate over pan and carefully invert each pancake into the plate.
13.
Slide
back into pan; pressing back into shape.
14.
Cook
until second side is brown and crisp, 6-8 minutes.
15.
Transfer
to 2 two dishes, making 2 indentations on top.
16.
Repeat
with reaming butter and corn beef mixture.
17.
Transfer
to two dishes, making 2 indentations on top.
18.
Bring
2-inces of water to a boil.
19.
Reduce
heat to a gentle simmer, add vinegar.
20.
Crack
an egg into a bowl and gently slide egg into the water.
21.
Repeat
with remaining eggs, place in 30 seconds intervals.
22.
Poach
until whites are set and yolks are still runny, minutes.
23.
Serve
eggs over hash, season with salt and pepper and top with cilantro.
ENJOY
DAN: BON-APPETITE!!
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