Corned Beef Hash Poached Eggs (Print View)
A comforting dish featuring crispy corned beef hash and delicately poached eggs, perfect for brunch.
# What You'll Need:
→ Meats
01 - 12 oz cooked corned beef, diced
→ Vegetables
02 - 2 medium russet potatoes, peeled and diced (about 10 oz)
03 - 1 medium yellow onion, finely chopped
04 - 1 small red bell pepper, diced
05 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)
→ Pantry
06 - 2 tablespoons unsalted butter
07 - 1 tablespoon olive oil
08 - Salt and freshly ground black pepper, to taste
→ Eggs
09 - 4 large eggs
10 - 2 tablespoons white vinegar (for poaching)
# How to Make:
01 - Bring a medium saucepan of salted water to a boil. Add diced potatoes and cook for 5–6 minutes, until just tender. Drain well and set aside.
02 - Heat butter and olive oil in a large skillet over medium heat. Add onions and red bell pepper; sauté 3–4 minutes until softened.
03 - Add drained potatoes to the skillet. Cook, stirring occasionally, until potatoes start to brown, about 7–8 minutes.
04 - Stir in diced corned beef. Continue cooking, pressing mixture into an even layer, for 5–7 minutes until the hash is golden and crispy. Season with salt and pepper. Stir in chopped parsley.
05 - Meanwhile, fill a wide saucepan with about 2 inches of water. Bring to a gentle simmer and add vinegar.
06 - Crack each egg into a small cup. Create a gentle whirlpool in the simmering water and slide in eggs 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.
07 - Divide the hash among four plates. Top each with a poached egg. Garnish with extra parsley and freshly ground black pepper.
# Expert Suggestions:
01 -
- The contrast between crispy, golden hash and silky poached eggs is absolute breakfast perfection
- It transforms leftover corned beef into something that feels like a special occasion
02 -
- Do not rush the browning step. Those crispy edges are what make hash taste like restaurant quality.
- Poaching eggs takes practice. If the whites spread too much, your water might be at too vigorous a simmer.
03 -
- Cook the hash in a cast iron skillet if you have one. The heat distribution creates superior browning.
- Parcook extra potatoes whenever you are boiling them for another meal and freeze them. Hash comes together in half the time.