My (Vicki) favorite meal is breakfast so Brent often takes me out to eat for breakfast. We will begin with our experience at a restaurant in Ponchatoula, Louisiana on May 14, 2011 where we had breakfast at Taste of Bavaria. This was my first time eating at a German restaurant, so I was curious to see if I would enjoy it. We decided to share an order of corned beef hash which came with two poached eggs and fruit. Brent likes poached eggs better than I do so I ordered scrambled eggs and fruit as well. The scrambled eggs were scrambled with cream, which is exactly how I like them! They were delicious. Brent said the poached eggs were cooked well but had a lingering taste of vinegar from the cooking liquid. The undeniable star of the meal was by far the corned beef hash. The corned beef, I have to assume, must have been home made. The flavors were perfectly balanced. The proportions of corned beef, potatoes and seasoning were perfect. Brent says it was a hearty meal but not a heavy meal because the corned beef and potatoes were cut smaller than average size. I had a thin slice of pineapple, honeydew melon and watermelon. Brent enjoyed a thin slice of cantaloupe, honeydew melon and pineapple. The fruit was fresh and sweet and the perfect ending to our meal.
We give Taste of Bavaria 4 1/2 out of 5 spoons.
We enjoyed the corned beef hash so much I decided to create my own version of this dish. Here's how I did it:
Make 4-6 servings
1/2 lb. sliced deli corned beef (chopped)
1 16 oz. bag of frozen diced hash brown potatoes
1 small onion chopped
1/4 cup chopped green onions
2 tbs. extra virgin olive oil
2 tbs. butter
1/2 tsp. cayenne pepper
Salt and pepper to taste
Heat 2 tbsp. extra virgin olive oil and 2 tbs. butter in dutch oven. Add onions and sautee until onions begin to become clear. Add hash brown potatoes. Stir together with onions. At this point I added salt, black pepper and cayenne pepper. You may want to taste your corned beef before adding any seasonings as the spice of the corned beef can vary. After adding seasonings stir again and cover. Cook potatoes on medium heat, stirring occasionally for approximately 10 minutes (or according to cooking instructions on package). Uncover and stir in chopped corned beef. Stir frequently for approximately 5 minutes to brown potatoes and heat corned beef. Add green onions, stir and remove from heat.
We hope you will try our recipe and if you do please let us know what you think! We would appreciate your feedback. Thanks for visiting our blog. Come back again soon for more!
Too often folks assume that we need more than the slightest acidity to assist in coagulating the whites when poaching eggs. I've experienced the vinegar myself and, at the same time, made the mistake of 'loosely' spilling vinegar in the poaching medium.
ReplyDeleteAn alternate technique, sans acidity, could be used. Control the temp and time and keep em in the shell. David Chang, among others, show the method in various publications.
Bring large saucepan of water to boil over high heat. Add eggs to water gently to prevent cracking. Cook 5 minutes. Transfer eggs to large bowl of ice water. When cool enough to handle, crack eggs gently all over on flat surface. Return to ice water and peel carefully. (Do not break eggs; yolks will be runny.)
Ok, so this isn't 'really' poaching raw eggs in acidulated water...but the result is cleaner and smarter.--In my opinion :)
Great job on the corned beef hash! I have a hard time avoiding perfectly seasoned (pickled) beef, potatoes and onions!
Good luck with your blog!
MLyons
Thanks for your comment! That's a great alternative to traditional poached eggs.
ReplyDelete