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Bangers and Hash with Poached Eggs

  • 1 1/2 Pounds-Russet Potatoes-peeled and cut into tiny cubes, boil and drain
  • 1 1/2 Pounds-Corned Beef-chopped fine/ground
  • 4 Tablespoons-Extra Virgin Olive Oil
  • 2 Cloves-Fresh Garlic-fine diced
  • 1/2 Cup-Yellow Onion-fine diced
  • 2 Each-Poblano Pepper-stem and seeds removed, fine diced
  • To Taste-Kosher Salt/Black Pepper
  • 2 Cups-Chicken Stock
  • 4 Each-English Bangers
  • 4 Each-Eggs
  • Splash-Apple Cider Vinegar
  • To Garnish-Arugula


  1. Preheat oven to 225 degrees.
  2. Place bangers in an oven safe sauté pan and cover halfway with water.
  3. Bring to boil, reduce water by half and flip the bangers.
  4. Continue to cook, without moving until all water has cooked out.
  5. Flip and place in oven, cook until tender, about 30 minutes, flipping occasionally.
  6. Bring a small pot of water to low simmer and add a splash of vinegar.
  7. Warm 2 tablespoons of olive oil in pan over medium high heat.
  8. Add garlic, onion, poblano pepper, sauté until warmed through and onions are translucent about 5 to 8 minutes.
  9. Add corned beef and potatoes, stir to combine.
  10. Season to taste and continue to cook for another 10 to 15 minutes.
  11. Lower heat cover and keep warm, stirring occasionally.
  12. Crack eggs in separate small dishes.
  13. One at a time slowly pour egg into low simmering vinegar water, cook to at a time.
  14. When egg is set, about 2-3 minutes, remove with a slotted spoon and place on paper towel lined plate.
  15. Repeat with remaining eggs.
  16. To plate, add some hash to a serving platter or individual plate.
  17. Top with bangers, poached egg and garnish with arugula.