Corned Beef Hash Poached Eggs (Printable Version)
A savory mix of crispy corned beef hash and tender poached eggs for a fulfilling brunch.
# What You Need:
→ Meats
01 - 12 oz cooked corned beef, diced
→ Vegetables
02 - 2 medium russet potatoes, peeled and diced
03 - 1 medium yellow onion, finely chopped
04 - 1 small red bell pepper, diced
05 - 2 tbsp chopped fresh parsley, plus extra for garnish
→ Pantry
06 - 2 tbsp unsalted butter
07 - 1 tbsp olive oil
08 - Salt and freshly ground black pepper, to taste
→ Eggs
09 - 4 large eggs
10 - 1 tbsp white vinegar, for poaching
# How to Make It:
01 - Bring a medium pot of salted water to a boil. Add diced potatoes and cook for 5 to 7 minutes until just tender. Drain thoroughly and set aside.
02 - Heat butter and olive oil in a large skillet over medium heat. Add onion and bell pepper; sauté for 3 to 4 minutes until softened and fragrant.
03 - Add the parboiled potatoes to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until they begin to develop golden edges.
04 - Fold in diced corned beef. Press mixture into an even layer and cook undisturbed for 5 minutes to form a crisp crust. Flip in sections and cook another 3 to 4 minutes until browned.
05 - Season generously with salt, pepper, and fresh parsley. Reduce heat to low and keep warm while preparing eggs.
06 - Fill a saucepan with 2 inches of water. Add vinegar and bring to a gentle simmer. Crack each egg into a small bowl, then gently slide into the water. Poach for 3 to 4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain briefly.
07 - Divide hash among warm plates. Top each portion with a poached egg. Garnish with additional parsley and serve immediately.
# Expert Tips:
01 -
- It turns leftover corned beef into something that feels intentional and even a little fancy with almost no effort.
- The contrast between crispy hash and runny yolk creates a texture that makes you slow down and actually taste your breakfast.
02 -
- Overcrowding the pan is the fastest way to end up with steamed mush instead of crispy hash; use your largest skillet and work in batches if needed.
- The vinegar in poaching water is not optional unless you enjoy fishing stray whites out of cloudy water.
03 -
- Save the starchy potato water for bread baking or to thin soups; it is liquid gold.
- If your hash sticks when flipping, it is not ready; wait for the crust to release naturally from the pan.