Neverwinter Hash: A meal inspired by D&D

Leftover corned beef? Add in some potatoes, veggies, and top it with a perfectly poached egg. Serve this to your party and they will never split up again!

Neverwinter, the city of skilled hands, nestled just south of the Neverwinter wood along the north western coast of Faerûn. Long known for it's gardeners who strived to keep the flowers blooming, even during the snowy winter months. Also famous for the vegetables they grow in the nearby fields. During a recent trip to this bustling metropolis, I happened to get a taste of this wonderful dish the locals called "Neverwinter hash"

I could eat this every day and die a happy halfling - Barnabas Hardbrace lvl 6 cleric

It consisted of the most tender bites of beef you can imagine tossed with chopped potatoes, peppers, and onions all topped with an beautifully poached egg. Nobody was willing to reveal the secret to how they made this divine dish, but I endeavored to recreate it anyways.

Neverwinter hash (corned beef hash)

Ingredients:

• 3 tablespoons of butter

• 1 large yellow onion, diced

• 5 yukon gold potatoes, cubed

• 1 cup of bell peppers, diced (easy place to add color)

• 2 lbs. of cooked corned beef, cubed (best the day after cooking, makes for easier cutting)

• 1/2 teaspoon of fresh thyme

• 1/2 teaspoon of black pepper

• 1/8 teaspoon of cayenne pepper

• pinch of salt to taste

• 4 eggs

• splash of white vinegar

Method:

1. Melt butter in a large skillet over medium heat. Cook and stir onion until lightly browned, about 8 minutes. Stir in potatoes and bell peppers; cook, stirring occasionally, until tender, about 15 minutes.

2. Stir in corned beef, thyme, cayenne, pepper, and salt. Cook, stirring often, until hash is crisp and browned, 10 to 15 more minutes.

3. To poach the eggs fill a medium saucepan 3/4 full with water and bring to a low boil, then add a splash of vinegar. Crack each egg and add to a separate small dish (something with short curved sides to minimize disturbing the whites, I use small pudding bowls). Reduce the water to a simmer and create a vortex with a slotted spoon, then carefully slide the eggs one at a time into the swirling water (I will usually only do 2 max at a time). Cook for 3 minutes and then remove to a paper towel to drain. Top each dish with one egg and enjoy!

I regularly enjoy a heaping plate of this every time I make corned beef and cabbage the night before. Please feel free to leave comments below. I can answer any questions and would love it if you would share your own experience in preparing this recipe.