Breakfast skillet corned beef hash and eggs

Prep: 30 minutes Cook: 3 hours Serves: 6to8

Poached eggs are great here too; eliminate the 1 tablespoon oil used to fry the eggs.

1 uncooked corned beef brisket, about 3 pounds

3or4 bay leaves

1 teaspoon each: whole black peppercorns, coriander seed (or dill seed)

½ teaspoon celery seed or leafy tops from several celery ribs

1 1⁄2 pounds (small to medium) red, yellow and blue potatoes, scrubbed

4 tablespoons safflower, sunflower or expeller-pressed canola oil for high heat cooking

1 large or 2 medium (10 ounces total) sweet onion(s), halved, cut into thin slices

½ teaspoon freshly ground black pepper

1⁄4 teaspoon each dried leaf thyme and basil

2 cups baby arugula leaves, optional

Handful chopped fresh chives or green onion tops

Vinegary hot red pepper sauce, to taste

1. Put corned beef into a deep, large saucepan. Add cold water to cover meat by 1 inch. Add bay leaves, peppercorns, coriander seed and celery seed. Heat to a boil; reduce heat to very low, and cover. Simmer, turning meat occasionally, until a fork inserted comes out easily, about 3 hours. Add more water as needed to keep meat submerged. Let cool in the liquid. Transfer meat to container and add about 1 cup of the cooking liquid. Refrigerate, covered, up to several days. (I save the remaining flavorful cooking water for simmering vegetables such as carrots, cabbage and turnips for another meal.)

2. Meanwhile, cut potatoes crosswise in half. Cut each half into ½-inch wide wedges. Place in a large microwave-safe bowl, and add 1 cup water. Cover tightly. Microwave on high (100 percent power), stirring once, until fork-tender, about 6 minutes. Drain.

3. Remove beef from the cooking liquid, and pull enough of the meat into large bite-size shreds to yield about 4 cups.

4. Heat oven to 375 degrees on convection or 400 degrees conventional. Heat 2 large, ovenproof skillets (preferably cast-iron) over medium heat until hot. To each pan, add 1 ½ tablespoons of the oil and half of the onion. Cook and stir until onion is golden, about 4 minutes. Stir half of the drained potatoes into each pan. Cook and stir until golden, about 4 minutes. Season each pan with pepper, thyme and basil.

5. Stir half the shredded corned beef into each pan. Cook and stir to heat meat through, about 2 minutes. Stir ½ cup of the reserved meat cooking liquid into each pan. Set in the oven to heat through, about 10 minutes.

6. Meanwhile, heat a large nonstick skillet over medium heat until a drop of water sizzles on contact. Add remaining 1 tablespoon oil and crack in the eggs. Reduce heat to low, cover the skillet, and cook 3 minutes. (Cook the eggs in batches, if necessary, adding more oil as needed.) Uncover and continue cooking until yolks are slightly set, about 1 minute more. Gently release the eggs from the skillet with a spatula.

7. Remove the corned beef mixture from the oven. Sprinkle with the arugula, if using, then top with the fried eggs. Sprinkle with chives. Serve right away. Pass the hot sauce.

Nutrition information per serving: 643 calories, 44 g fat, 13 g saturated fat, 353 mg cholesterol, 20 g carbohydrates, 2 g sugar, 40 g protein, 1,738 mg sodium, 2 g fiber