FENNELLY'S CORNED BEEF HASH - Recipe by Koji Cooks

FENNELLY'S CORNED BEEF HASH

The secret is the corned beef. My recipe, classic and not all jazzed up, follows, as well as how to poach an egg perfectly.

FENNELLY'S CORNED BEEF DINNER

1 corned beef 4-5 pounds

the seasoning pack

a couple bay leaves

1 beer

3 tablespoons light brown sugar

2-3 russet potatoes, peeled and quartered

2 peeled onions, root attached quarterted

3 carrots peeled cand quartered

1/2 a small green cabbage quartered

METHOD

Put the corned beef in a large Dutch oven, add the beer, brown sugar, and enough water to cover it. Bring to a boil over high heat, skimming if necessary. Cover and place in a preheated 350-degree oven for 3 hours. Transfer to a large rectangular baking pan or dish and weigh it down with something. Place the Dutch oven with the cooking liquid on the stovetop over medium-high heat and simmer until the vegetables are just cooked, removing them as they are done, starting with the cabbage, followed by the potatoes, carrots, and onions. Slice the corned beef super thin and reheat covered along with the veggies and some cooking liquid.

THE HASH

2 tablespoons vegetable oil

1 large seeded green pepper diced

all of the leftovers from above (except cabbage) cut into 1/4" cubes

METHOD

Preheat a large skillet over medium-high heat, add the oil, and sauté the pepper for 5 minutes. Then, add the remaining ingredients and sauté for another 5 minutes.

S&P to taste.

POACHED EGGS - I grew up having poached eggs several times a week on sprouted wheat toast. Here is Jane Fennelly's foolproof recipe.

METHOD

Bring a pot of salted water with a splash of vinegar to a steady simmer. Crack the eggs just above the water's surface and gently drop them in. Set a timer for 3 minutes, trying to group them in pairs. Immediately reduce the heat to medium so the water is barely simmering. Remove the eggs with a slotted spoon.