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  Roast Beef Hash with Poached Egg
  Category: Misc Unsorted
  Author: Chef John V.
  Date: 9/21/2011
  Hits: 628
Serves 6


1 cup veal stock
1 1/2 pounds russet potatoes
5 tablespoons unsalted butter
1 cup onions, diced into 1/4' pieces
1 1/2 pounds cooked roast beef, preferably prime rib, cut into 1/2" cubes
Salt and freshly ground white pepper to taste
1 tablespoon chives, chopped

Poached Eggs

1 tablespoon white distilled vinegar per cup of water
1 teaspoon salt, no more as salt makes the whites spread out during cooking
6 x-large eggs
Making the Hash: Bring the veal stock to a boil in a heavy-bottomed saucepan over high heat. Reduce the heat to medium and simmer until the stock has reduced to 1/2 cup (about 15 minutes). Remove the pan from the heat and cover.

Bring 4 cups of water to a boil. Add the potatoes and cook until they can be easily pierced with a knife. Rinse under cold water. After they've cooled, peel and dice them into 1/2" cubes. You should have 3 cups of diced potatoes.

Melt 3 tablespoons of butter in a large, heavy-bottomed saute pan over medium-high heat. Add the onions and saute until golden. Add the cooked roast beef and saute until well-browned. Add the potatoes and mix well. Add the reduced veal stock and season with salt and pepper. Remove the pan from heat and allow the mixture to cool. Form the hash mixture into oval patties, 5" x 3" in diameter and 1" thick.

Melt 2 tablespoons of butter in a large, non-stick saute pan over medium heat. Saute the patties on both sides until crisp and well-browned. Transfer the patties to a platter and keep warm.

Poaching the eggs: Fill a large saute pan 4 cups water. Add the vinegar (4 tablespoons) and salt.

Bring to a boil over high heat. Reduce the heat to medium-low (the water should be barely simmering). Break an egg into a small bowl without rupturing the yolk. Carefully tip the egg out of the bowl into the simmering water. Repeat with remaining eggs. If necessary, cook the eggs in batches. Poach the eggs for 3 minutes exactly!

To Serve: Transfer the patties to warmed individual plates and top each with a poached egg. Sprinkle with chopped chives. If you really want to dress-it-up, serve a tablespoon or more of hollandaise sauce over the egg!
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