| Description: | with poached eggs and Crystal hot sauce |
| Date: | 12.24.18 |
| Allergens: | Garlic, onion, chili, egg, dairy |
| Plating: | Tavern plate |
| Price: | $ 11.00 |
| Portion | Plate Component | ||||
| 1 portion | Corned beef hash, prep | ||||
| 1.5 oz. | Clarified butter | ||||
| 2 each | Eggs | ||||
| 1 each | Strawberry | ||||
| 1 each | Orange slice | ||||
Pour the clairified butter onto the griddle, then pour the corned beef hash portion into the center. Using a spatula, gentily press down to form the hash into a rectangle as shown. Allow to cook until dark brown and crusty, then turn over and repeat, adding more butter as needed.
Poach the eggs in acidulated water until firm but still soft yolks. Transfer the crispy hash to a warm plate, then spoon the eggs into the center of the hash. Garnish with chopped parsley and fru