Corned Beef Hash Poached Eggs (Printable Version)
Crispy corned beef hash paired with tender poached eggs for a satisfying breakfast or brunch.
# What You Need:
→ Hash Base
01 - 2 cups cooked corned beef, diced
02 - 3 cups russet potatoes, peeled and diced
03 - 1 medium yellow onion, finely chopped
04 - 1 green bell pepper, diced
05 - 2 tablespoons unsalted butter
06 - 2 tablespoons vegetable oil
07 - 1 teaspoon fresh thyme leaves
08 - Salt and black pepper, to taste
→ Poached Eggs
09 - 4 large eggs
10 - 1 tablespoon white vinegar
11 - Salt, to taste
→ Garnish
12 - 2 tablespoons fresh parsley, chopped
13 - Hot sauce, to serve
# How to Make It:
01 - Bring a pot of salted water to a boil. Add diced potatoes and cook for 6–8 minutes, until just tender but not falling apart. Drain well and set aside.
02 - Heat butter and oil in a large skillet over medium heat. Add onions and bell pepper; sauté for 3–4 minutes until softened.
03 - Add cooked potatoes to the skillet. Cook for 5 minutes, stirring occasionally, until starting to brown.
04 - Stir in diced corned beef and thyme. Press hash into an even layer and cook undisturbed for 5–7 minutes, letting the bottom crisp. Flip sections to brown the other side for another 3–4 minutes. Season with salt and pepper to taste.
05 - Fill a saucepan with 2–3 inches of water. Add vinegar and bring to a gentle simmer.
06 - Crack each egg into a small bowl. Swirl water with a spoon and gently slide eggs in one at a time. Poach for 3–4 minutes until whites are set but yolks are runny. Remove with a slotted spoon and drain on paper towels. Season lightly with salt.
07 - Divide hash among plates, top each with a poached egg, and garnish with parsley. Serve hot sauce on the side if desired.
# Expert Tips:
01 -
- The crispy edges on the hash create this incredible texture contrast that makes every bite interesting
- It transforms leftover corned beef into something completely new and exciting
- Poaching eggs at home feels impressive but is actually easier than you think
02 -
- Resist the urge to stir the hash constantly while it crisps, that golden crust is worth the patience
- Room temperature eggs hold their shape better when poaching, so take them out of the fridge about 15 minutes before cooking
- Patting the drained potatoes dry before adding them to the skillet prevents splattering and improves crisping
03 -
- Leftover cooked corned beef from a previous dinner actually works better than freshly cooked because it's had time to firm up in the refrigerator
- Cooking the hash in a cast iron skillet gives you the crispiest results, but any heavy-bottomed pan will do the job