Deconstructed Corned Beef Hash

To deconstruct our original Corned Beef Hash we first need to define the individual ingredients. We have Corned Beef, potatoes, onion and red pepper topped with a poached egg. What we need to do next is to decide how to prepare each individual ingredient in order to make them stand out but complement each other when they are combined together. Let us start with garlic pureed potatoes, tender corned beef, cooked onions and peppers with a soft boiled egg done as a tea egg.

Ingredients:

 1 pound tender cooked corned beef
 4 large eggs
 1/2 medium onion
 2 russet potatoes
 1/2 sweet red pepper
 1/2 poblano pepper
 fresh parsley for garnish
 1 Tbsp. chicken base (I like better then bouillon chicken base) (optional)
 4 oz. butter
 1/2-1 cup milk 
 beet juice
 3-6 Tbsp. oil
 salt and pepper to taste

Procedure:

 Soft boil the eggs by adding 4 eggs to already boiling water for 5 minutes. After removing the eggs place them in ice water to stop the cooking. After cooling dry the eggs and lightly crack the shells with the back of a spoon all over. Place the eggs into a container and top with beet juice for 1 day. Heat for 30 seconds in simmering water then peel the shells before serving.

 Cook the corned beef until tender, let cool and dice some into 1/2 inch cubes plus make 12 slices. Slice the onion and peppers into same size strips.

  Peel the potatoes and cut into large chunks. Put the potatoes into pan with cold water and bring to a simmer. Cook until tender then drain. Mash or rice the potatoes then stir in the butter and milk with a whisk. If you want add the chicken base. Season with salt and pepper. If you have added the chicken base be sure to taste before you add any more salt. If the mashed potatoes are too stiff whisk in more milk until you get a pancake batter consistency. Keep warm.

 In a hot skillet add some oil and cook the onion and peppers until softened. Brown the slices and cubes of corned beef and reserve.

 To assemble start with a large dollop of mashed potato. Draw a spoon though the center then add the slices of corned beef, the onions and peppers and finally the cubes of corned beef. Add the soft boiled egg. Accent with leaves of parsley and repeat for the other 3 plates. Serves 4.

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