Slow-Cooker Corned Beef Hash with Poached Eggs
By America's Test KitchenPublished on October 16, 2019
Time
5 to 6 hours on low or 3 to 4 hours on high
Yield
Serves 6
Slow cooker size
5 to 7 quarts
Ingredients
2 onions, chopped fine6 garlic cloves, minced1 tablespoon vegetable oil 1 tablespoon minced fresh thyme or 1 teaspoon dried2 teaspoons paprika Salt and pepper 2 pounds russet potatoes, peeled and cut into ½-inch pieces1 pound thinly sliced corned beef, cut into ½-inch pieces½ cup chicken broth ¼ cup heavy cream 6 large eggs 2 scallions, sliced thinHot sauce
Before You Begin
You will need an oval slow cooker for this recipe.
Instructions
- 1. Line slow cooker with aluminum foil collar and lightly coat with vegetable oil spray. Microwave onions, garlic, oil, thyme, paprika, 1 teaspoon salt, and ¼ teaspoon pepper in large bowl, stirring occasionally, until onions are softened, about 5 minutes. Add potatoes and corned beef and toss to combine; transfer to prepared slow cooker. Pour broth over potato mixture, cover, and cook until potatoes are tender, 5 to 6 hours on low or 3 to 4 hours on high.
- Discard foil collar. Transfer 2 cups potato mixture to medium bowl. Add cream and mash with potato masher until smooth. Fold mashed mixture into remaining potato mixture in slow cooker, then smooth into even layer.
- Using back of spoon, make 6 indentations (about 2½ inches wide) into hash. Crack 1 egg into each indentation and season with salt and pepper. Cover and cook on high until egg whites are just beginning to set but still have some movement when slow cooker is gently shaken, 20 to 30 minutes.
- Turn off slow cooker and let eggs sit, covered, for 5 minutes. Sprinkle with scallions and serve with hot sauce.
Time
5 to 6 hours on low or 3 to 4 hours on highYield
Serves 6Slow cooker size
5 to 7 quartsIngredients
2 onions, chopped fine
6 garlic cloves, minced
1 tablespoon vegetable oil
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 teaspoons paprika
Salt and pepper
2 pounds russet potatoes, peeled and cut into ½-inch pieces
1 pound thinly sliced corned beef, cut into ½-inch pieces
½ cup chicken broth
¼ cup heavy cream
6 large eggs
2 scallions, sliced thin
Hot sauce
Ingredients
2 onions, chopped fine
6 garlic cloves, minced
1 tablespoon vegetable oil
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 teaspoons paprika
Salt and pepper
2 pounds russet potatoes, peeled and cut into ½-inch pieces
1 pound thinly sliced corned beef, cut into ½-inch pieces
½ cup chicken broth
¼ cup heavy cream
6 large eggs
2 scallions, sliced thin
Hot sauce
Ingredients
2 onions, chopped fine
6 garlic cloves, minced
1 tablespoon vegetable oil
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 teaspoons paprika
Salt and pepper
2 pounds russet potatoes, peeled and cut into ½-inch pieces
1 pound thinly sliced corned beef, cut into ½-inch pieces
½ cup chicken broth
¼ cup heavy cream
6 large eggs
2 scallions, sliced thin
Hot sauce
Why This Recipe Works
First we microwaved the aromatics before tossing them with the chunks of potatoes. Once everything was in the slow cooker, including deli counter corned beef, we let it cook until the potatoes were tender. We mashed a portion of the cooked potato mixture with a little cream to give our hash a cohesive texture.
Before You Begin
You will need an oval slow cooker for this recipe.
Instructions
- 1. Line slow cooker with aluminum foil collar and lightly coat with vegetable oil spray. Microwave onions, garlic, oil, thyme, paprika, 1 teaspoon salt, and ¼ teaspoon pepper in large bowl, stirring occasionally, until onions are softened, about 5 minutes. Add potatoes and corned beef and toss to combine; transfer to prepared slow cooker. Pour broth over potato mixture, cover, and cook until potatoes are tender, 5 to 6 hours on low or 3 to 4 hours on high.
- Discard foil collar. Transfer 2 cups potato mixture to medium bowl. Add cream and mash with potato masher until smooth. Fold mashed mixture into remaining potato mixture in slow cooker, then smooth into even layer.
- Using back of spoon, make 6 indentations (about 2½ inches wide) into hash. Crack 1 egg into each indentation and season with salt and pepper. Cover and cook on high until egg whites are just beginning to set but still have some movement when slow cooker is gently shaken, 20 to 30 minutes.
- Turn off slow cooker and let eggs sit, covered, for 5 minutes. Sprinkle with scallions and serve with hot sauce.
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