Corned Beef Hash Poached Eggs

The first time I encountered corned beef hash, I was sitting at a diner counter at 2 AM, watching a line cook work two skillets with the rhythm of someone who had done this ten thousand times. The sound of potatoes hitting hot butter, the sizzle that followed, the way he flipped the whole thing like a pancake without looking. I went home and tried it the next morning, burned the first batch, and ate it anyway standing at my own stove in my socks.

I made this for my brother after he moved into his first apartment, the kind of place with a stove that only had three working burners and a wobbly kitchen table. He had called me complaining about adulting, about grocery bills, about how everything felt harder than it was supposed to be. We stood side by side at that uneven counter, me showing him how to listen for the right sizzle, and for a moment he stopped worrying about rent.

Ingredients

• Cooked corned beef: The star that makes this worth making; dice it small so it crisps rather than steams, and dont be afraid to use the fatty bits.
• Russet potatoes: Their starch content creates the best crust; parboiling is non-negotiable if you want creamy interiors and golden edges.
• Yellow onion and red bell pepper: The sweetness they develop in butter becomes the background note that ties everything together.
• Unsalted butter and olive oil: Butter for flavor, oil for higher heat tolerance; together they give you the best of both worlds.
• Fresh parsley: Adds brightness against the richness; chop it fresh, dried will disappear into the background.
• Large eggs and white vinegar: The vinegar tightens the egg whites faster, giving you neater poached eggs with less wispy mess in the water.

Instructions

Parboil the potatoes:

Bring salted water to a rolling boil and add your diced potatoes. Cook them until a knife meets slight resistance, about 5 to 7 minutes, then drain thoroughly; wet potatoes will never crisp.

Sweat the aromatics:

Melt butter with olive oil in your largest skillet over medium heat. Add onion and bell pepper, cooking until they soften and the edges just start to turn golden and sweet.

Start the crust:

Toss in the drained potatoes and let them sit undisturbed for stretches; patience here builds the caramelized bits that make hash worth eating.

Add the corned beef:

Fold in the diced meat, then press everything into an even layer across the pan. Walk away for 5 minutes and let the bottom develop a proper crust before flipping in sections.

Season and hold:

Scatter parsley, salt, and pepper over the top, then reduce heat to low while you tackle the eggs; the hash will stay warm and get even crispier on the bottom.

Poach with confidence:

Bring water with vinegar to a gentle simmer, not a boil. Crack each egg into a small bowl first, then slide it in smoothly; the vinegar helps the white set around the yolk instead of spreading.

Plate immediately:

Spoon hash onto warm plates, nestle a poached egg on top of each portion, and garnish with more parsley. The yolk should break and run when pierced.

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Last winter I made this for friends after a late night, everyone still in yesterday's clothes, coffee brewing in the background. Someone paused mid-bite, yolk running down their chin, and said this was exactly what they needed without knowing they needed it. That is the magic of this dish: it arrives exactly when someone requires comfort without asking for it.

The Right Pan Makes the Difference

A cast iron skillet will give you the most dramatic crust, but a heavy stainless steel pan works beautifully if you let it preheat properly. Nonstick can work in a pinch, but you sacrifice some of the caramelization that makes hash truly special; if that is all you have, just cook it a little longer and accept a lighter color.

Reading Your Potatoes

Parboiled potatoes should feel slightly resistant when pierced but not fully tender; they will finish cooking in the skillet. If they are too soft going in, they will fall apart when you try to flip them, leaving you with delicious but unphotogenic corned beef mash instead of hash.

Egg Timing and Temperature

Cold eggs straight from the refrigerator will drop the water temperature and take longer to set. Room temperature eggs poach more evenly and predictably. If your yolks are setting before your whites are fully opaque, your water is too hot; gentle simmer means tiny bubbles, not a rolling boil.

• Have a paper towel lined plate ready for draining poached eggs before they meet the hash.
• Warm your serving plates in a low oven so the hash stays hot while you eat.
• A dash of hot sauce on the finished plate wakes everything up without overwhelming.

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However you come to this recipe, whether from leftovers or intention, may your yolks be runny and your crust be golden. Breakfast is better when it makes a little noise in the pan.

Recipe FAQs

→ How do I achieve the perfect crisp on the hash?

Press the corned beef and potato mixture firmly into the skillet and cook undisturbed over medium heat for several minutes until a golden crust forms before flipping.

→ What is the best way to poach eggs for this dish?

Simmer water with a splash of vinegar, gently slide cracked eggs in, and cook for 3–4 minutes until whites are set but yolks remain runny.

→ Can I prepare the hash mixture ahead of time?

Yes, prepare the hash mixture in advance and refrigerate. When ready, reheat in a skillet to restore crispiness before adding eggs.

→ Are there variations to the vegetables used in the hash?

You can swap red bell pepper for green or add smoked paprika for a flavor twist while keeping the texture balanced.

→ What sides complement this dish well?

Crusty bread or toast pairs nicely, offering a crunchy contrast and an additional base to enjoy the flavors.