Poached Egg over Corn & Black Bean Hash
This dish features a poached or fried egg over flavorful corn and black bean hash, seasoned with smoky ancho pepper, cumin, and caramelized cheese.
Yield 10 Servings
| Ingredient | Measure |
|---|---|
| Black Beans, canned, drained | 1 cup |
| Del Monte® Golden Sweet Whole Kernel Corn, drained | 2 cups |
| Parmesan Cheese, shredded | 2/3 cup |
| Ancho Pepper, ground | 1 tsp |
| Cumin | 1 tsp |
| Salt | 1/4 tsp |
| Eggs, poached or fried to order | 10 each |
| Cilantro, chopped | 1 1/2 Tbsp |
TIPS
As needed, you can cook the entire batch of 10 servings or more of hash on the griddle. This will hold well on a steam table.
For a spicy Mexican meat variation, mix corn with cooked and crumbled chorizo, and add drained Contadina® Crushed Tomatoes with the ancho and cumin seasonings. This will be an attractive but loose hash with nothing to bind it unless you choose to also add the parmesan cheese.
If you stock refried black beans, you can use them in place of the crushed black beans and mix with the seasonings, corn and cheese, it will bind the hash nicely.
Directions:
-
In a bowl, mash the black beans so they are 2/3 broken up. Add corn and parmesan.
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Add ancho, cumin and salt to the corn mixture. With a spoon, mix well to fully combine.
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As needed, portion level #12 scoops on a well-oiled or sprayed medium griddle. Flatten slightly and cover to cook for about 3 minutes, then flip over to caramelize the cheese to an attractive golden brown on both sides.
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Plate each with about a 1/3 cup portion of hash, topped with a freshly poached or fried egg. Garnish with a 1/2 teaspoon of cilantro and serve with a good Mexican hot sauce.
-
In a bowl, mash the black beans so they are 2/3 broken up. Add corn and parmesan.
-
Add ancho, cumin and salt to the corn mixture. With a spoon, mix well to fully combine.
-
As needed, portion level #12 scoops on a well-oiled or sprayed medium griddle. Flatten slightly and cover to cook for about 3 minutes, then flip over to caramelize the cheese to an attractive golden brown on both sides.
-
Plate each with about a 1/3 cup portion of hash, topped with a freshly poached or fried egg. Garnish with a 1/2 teaspoon of cilantro and serve with a good Mexican hot sauce.
