Corned Beef Hash Poached Eggs

My grandmother used to make corned beef hash every Sunday morning, the smell of onions and beef filling the entire house before anyone even crawled out of bed. She had this rhythm at the stove, pressing the hash down with her spatula, listening for that satisfying sizzle that meant a good crust was forming. I have tried to recreate that sound countless times in my own kitchen.

Last winter, after a particularly long week, I made this for my roommates on a snowy Saturday. We stood around the stove in our pajamas, waiting for the eggs to poach, and suddenly the apartment felt warmer and brighter. That is the magic of this dish.

Ingredients

• Cooked corned beef: Leftovers from a boiled dinner work beautifully here, and the beef has already absorbed all those spices
• Russet potatoes: These hold their shape better than waxy varieties and develop the best crispy edges
• Yellow onion: Finely chopped so it melts into the hash rather than staying in distinct pieces
• Red bell pepper: Adds a subtle sweetness that balances the salty beef
• Unsalted butter: Combined with olive oil for the perfect cooking fat that will not burn
• Fresh parsley: Brings a bright, herbal note that cuts through the richness
• White vinegar: Essential for helping the egg whites set properly when poaching

Instructions

Prep the potatoes:

Boil the diced potatoes for just 5 to 6 minutes until barely tender. You want them to hold their shape in the hash, not turn into mashed potatoes.

Build the flavor base:

Melt butter with olive oil over medium heat. Cook the onions and red bell pepper until soft and fragrant, about 3 to 4 minutes.

Create the crispy foundation:

Add the parcooked potatoes to the skillet. Let them cook undisturbed for a few minutes at a time, only stirring occasionally to encourage browning on all sides.

Add the corned beef:

Stir in the diced beef and press the mixture into an even layer. Let it develop a golden crust, about 5 to 7 minutes, before seasoning with salt, pepper, and fresh parsley.

Master the poached eggs:

Simmer water with vinegar and create a gentle whirlpool before sliding each egg in. Poach for 3 to 4 minutes for that perfect runny yolk.

Bring it all together:

Pile the crispy hash onto plates and crown each serving with a poached egg. The yolk should break over the hash when you cut into it.

Save to Pinterest

This recipe became my go to after discovering how well it reheats for lunch the next day. Something about those flavors melding overnight makes it even better.

Getting the Perfect Crust

The secret to restaurant style hash is patience. Let the mixture sit in the pan without stirring for several minutes at a time. You will hear the sizzle change tone when a good crust forms. Use a metal spatula to scrape up those golden bits.

Egg Poaching Confidence

Fresh eggs produce the most compact poached eggs because the whites are tighter. If your eggs are older, the vinegar becomes even more crucial for keeping everything contained. Create that whirlpool motion with a spoon before sliding in each egg.

Serving Suggestions

A sprinkle of fresh parsley and extra black pepper makes all the difference visually. The dish is hearty enough on its own, but a simple side salad can lighten things up.

• Toast works perfectly for soaking up those runny yolks
• Hot sauce on the side lets everyone control their own heat level
• Keep the vinegar handy if anyone prefers extra tang

Save to Pinterest

There is something deeply satisfying about breaking that yolk and watching it coat everything in golden warmth. Enjoy every crispy, creamy bite.

Recipe FAQs

→ How do I achieve crispy corned beef hash?

Cook diced potatoes until tender, then sauté with onions and bell peppers before adding corned beef. Press the mixture into the skillet and cook undisturbed to develop a crisp golden crust.

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

Simmer water with a splash of vinegar, create a gentle whirlpool, and slide in eggs individually. Poach 3–4 minutes until whites set and yolks remain runny.

→ Can I substitute other potatoes in this dish?

Yes, sweet potatoes or leftover roasted potatoes work well, adding a subtle variation in sweetness and texture.

→ How do I season the hash for extra flavor?

Add smoked paprika or a dash of hot sauce to the hash before cooking to enhance depth and spice.

→ What sides pair well with corned beef hash and eggs?

Gluten-free crusty toast complements the dish nicely, providing a crunchy contrast to the soft eggs and crispy hash.