Corned Beef Hash Poached Eggs

The aroma of corned beef hitting a hot skillet takes me back to Sunday mornings at my grandmother's house, where the sound of sizzling hash was our wake-up call. I've since learned that patience is the secret ingredient here, those golden crispy bits only emerge when you let the hash cook undisturbed. This recipe has become my go-to for lazy weekends when I want something that feels special but doesn't require exhausting effort.

I once made this for a group of skeptical friends who claimed they hated breakfast for dinner, and watching them scrape their plates clean became one of my favorite kitchen victories. The way the steam rises when you cut into that poached egg, releasing the yolk over the crispy hash, that moment right there is why I bother with poaching at all.

Ingredients

• 350 g (12 oz) cooked corned beef, diced: Using leftover corned beef from a boiled dinner is ideal, but store-bought works perfectly too
• 2 medium russet potatoes, peeled and diced: Pre-cooking these prevents that frustrating moment when the beef is crispy but potatoes are still raw
• 1 medium yellow onion, finely chopped: The onion sweetness balances the saltiness of the corned beef beautifully
• 1 small red bell pepper, diced: Adds a lovely color contrast and a subtle sweetness that complements the savory elements
• 2 tbsp chopped fresh parsley: Fresh herbs cut through the richness and brighten the whole dish
• 2 tbsp unsalted butter and 1 tbsp olive oil: This butter-oil combo gives you the flavor of butter with the high-heat stability of oil
• 4 large eggs: Room temperature eggs poach more evenly and hold their shape better
• 1 tbsp white vinegar: Helps the egg whites set quickly and keeps them from spreading too much

Instructions

Par-cook the potatoes:

Boil the diced potatoes for 5-7 minutes until just tender when pierced with a fork, then drain well so they don't make the hash soggy

Sauté the aromatics:

Heat butter and olive oil in a large skillet over medium heat, cook onion and bell pepper for 3-4 minutes until softened and fragrant

Start the hash browning:

Add the par-cooked potatoes to the skillet, cook for 5-7 minutes while stirring occasionally until they begin to develop golden edges

Add the corned beef and crisp it up:

Stir in the diced corned beef, press the mixture into an even layer, and resist the urge to stir for 5 minutes to let the bottom develop a serious crust

Season and keep warm:

Flip the hash and cook another 3-4 minutes, then season with salt, pepper, and parsley, reducing heat to low while you poach the eggs

Perfect the poached eggs:

Create a gentle simmer in 5 cm of water with vinegar, slide each egg in from a small bowl, and poach for 3-4 minutes until whites are set but yolks remain gloriously runny

Assemble and serve immediately:

Mound the crispy hash onto warmed plates, top each serving with a perfectly poached egg, and finish with a sprinkle of fresh parsley

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This dish has a way of turning ordinary mornings into occasions, making even a Tuesday feel like a weekend. Something about the combination of textures and flavors invites lingering conversation and second cups of coffee.

The Art of the Crisp

I've found that the difference between good hash and great hash comes down to that undisturbed cooking time. When you press the mixture into the pan and walk away for five minutes, you're allowing the Maillard reaction to work its magic, creating those irresistible crispy edges that make this dish so satisfying. Don't rush this step, it's where all the flavor lives.

Poaching Confidence

Many home cooks fear poached eggs, but the vinegar trick and gentle simmer method make it nearly foolproof. The key is creating that gentle whirlpool effect right before sliding in the egg and keeping the water at a bare simmer rather than a rolling boil. Practice makes perfect, and even slightly messy poached eggs taste incredible over crispy hash.

Serving Suggestions

While this hash stands beautifully on its own, I love serving it with a simple green salad dressed with lemon vinaigrette to cut through the richness. Some crusty bread for soaking up those runny yolks never hurts either, and a side of fruit provides the perfect sweet contrast to all that savory goodness.

• A dash of hot sauce over the egg adds lovely heat without overpowering the dish
• Freshly ground black pepper right before serving wakes up all the flavors
• Warm plates keep everything at the perfect temperature until serving

Save

There's something deeply satisfying about this dish, a perfect harmony of textures and flavors that makes every bite feel like a small victory. Hope it brings as many cozy mornings to your kitchen as it has to mine.

Recipe FAQs

→ How do you achieve crispy corned beef hash?

Press the beef and potato mixture into the skillet and cook undisturbed for several minutes to form a golden crust before flipping.

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

Simmer water with a bit of vinegar, gently slide in eggs one at a time, and cook for 3-4 minutes until whites set but yolks remain runny.

→ Can I use substitutes for bell pepper?

Yes, green peppers work well and add a different flavor profile to the hash.

→ How to add extra flavor to the hash?

Incorporate smoked paprika or a dash of hot sauce to enhance the savory depth of the dish.

→ Is this dish suitable for gluten-free diets?

Yes, provided gluten-free corned beef is used, as potatoes, eggs, and vegetables are naturally gluten-free.