Corned Beef Hash Poached Eggs

There's something deeply satisfying about standing at the stove on a weekend morning, hearing that first sizzle as corned beef hits the skillet. I discovered this recipe during a particularly brutal winter when comfort food became less of a choice and more of a survival strategy.

My grandmother used to make something similar after St. Patrick's Day, always insisting that the secret was patience. I've since learned that her method of pressing the hash into the pan and walking away was actually pure genius.

Ingredients

• Cooked corned beef: Dicing it yourself gives you control over the texture, and slightly larger cubes mean more satisfying bites in every forkful
• Russet potatoes: Their high starch content helps the hash hold together while developing those coveted crispy edges you want in a really good hash
• Yellow onion: Finely chopped so they almost disappear into the mix, providing subtle sweetness without overwhelming the beef
• Green bell pepper: Adds fresh crunch and a bright pop of color that makes the dish look as good as it tastes
• Butter and oil combination: Butter brings flavor while oil prevents burning, together creating the perfect cooking medium
• Fresh thyme: The earthy, slightly floral notes bridge the gap between the beef and potatoes beautifully
• White vinegar: Helps the egg whites set faster in the water, resulting in those picture-perfect poached eggs
• Fresh parsley: A final sprinkle of green makes everything look restaurant-worthy and adds a fresh note

Instructions

Prep your potatoes:

Boil the diced potatoes for 6 to 8 minutes until they're just tender when pierced with a fork, but still holding their shape completely

Build the flavor base:

Heat the butter and oil in your large skillet over medium heat, then add onions and peppers, letting them soften and become fragrant for about 4 minutes

Start the hash:

Add the cooked potatoes to the skillet and let them cook, stirring only occasionally, for 5 minutes until they begin to develop golden spots

Add the beef and herbs:

Stir in the corned beef and thyme, then press everything into an even layer and walk away for 5 to 7 minutes to let that crucial bottom crust form

Flip and finish:

Flip sections of the hash in portions and let the other side get crispy for another 3 to 4 minutes, then season with salt and pepper

Set up your poaching liquid:

Fill a saucepan with water, add the vinegar, and bring it to that gentle simmer stage where you see tiny bubbles but no rolling boil

Perfect your poach:

Crack each egg into a small bowl, swirl the water to create a gentle vortex, then slide each egg in and let them cook for 3 to 4 minutes

The final assembly:

Lift each egg out with a slotted spoon, let them drain briefly, then nestle them atop generous portions of the crispy hash

Pin Recipe

The first time I served this to friends, I was nervous about poaching four eggs at once, but watching everyone break those yolks and mix them into the hash made all the stress worth it. It's become our go-to brunch whenever we need something that feels special but isn't complicated.

Making It Your Own

Sweet potatoes work beautifully here and add a lovely sweetness that plays really nicely with the salty beef. I've also diced jalapeños into the mix when I want extra heat, and a splash of Worcestershire sauce stirred in at the end adds incredible depth.

Perfecting The Poach

The swirling water technique isn't just for show, it actually helps the egg whites wrap around the yolk for that classic teardrop shape. I also learned that using the freshest eggs you can find makes a noticeable difference in how cleanly they hold together.

Serving Ideas

A slice of gluten-free toast on the side is perfect for soaking up those runny yolks. I've found this hash also pairs surprisingly well with a light-bodied red wine for a brunch that blurs into lunch.

• Have your slotted spoon ready before you start poaching so you can remove eggs the second they're done
• Keep the hash warm in a low oven while you poach the eggs in batches if needed
• Hot sauce on the side lets everyone customize their perfect heat level

Pin Recipe

There's nothing quite like cutting into that poached egg and watching the yolk create its own sauce across the crispy hash. It's simple, it's comforting, and it's the kind of meal that makes a weekend feel complete.

Recipe FAQs

→ How do I get the hash crispy?

Press the hash mixture into an even layer and cook undisturbed over medium heat to let the bottom crisp. Flip sections carefully to brown the other side evenly.

→ What's the best way to poach eggs perfectly?

Use gently simmering water with a splash of vinegar to help whites set quickly. Slide eggs in one at a time and cook 3–4 minutes until whites are firm but yolks remain runny.

→ Can I substitute any ingredients for dietary needs?

Yes, sweet potatoes can replace russet potatoes for a different flavor and texture. Check corned beef labels for gluten if necessary.

→ How do I avoid watery hash?

Drain cooked potatoes well before adding to the skillet. Sauté vegetables until softened to reduce moisture release during frying.

→ What garnishes complement this dish?

Fresh parsley adds brightness, while hot sauce on the side offers a spicy kick. Toasted gluten-free bread also pairs well to round out the meal.