Corned Beef Hash with Hackleback Caviar
Time: 60 minutes
Start your day off right with corned beef hash. This breakfast staple combines elegance and comfort. Crispy potatoes, onions, and salty caviar, what could be better?
INGREDIENTS
Yield: 8 servings
- 8 oz fresh corned beef
- 1 lb. Yukon Gold potatoes
- 1 ea. sweet onion
- 4 oz vegetable oil
- 8 ea. farm fresh eggs
- 4 tbsp sliced chives
- 125 g Hackleback Caviar
PREPARATION
Step 1
Dice potatoes and onion. Bring both to a boil with salted water. Drain potatoes and spread onto a sheet tray on a flat layer to dry out and cool to room temperature
Step 2
Small dice or chop corned beef.
Step 3
Heat a large nonstick pan, add vegetable oil, and crisp potatoes. Once the potatoes are deep golden brown, add corned beef and continue to cook until crispy.
Step 4
Heat a nonstick pan over medium-high heat. Add 1 tbsp vegetable oil and 2 tbsp butter. Add the eggs and fry to sunny side up or over easy, as desired.
Step 5
To serve, top corned beef hash with two fried eggs and hackleback caviar.
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