Corned Beef Hash Poached Eggs

There was a tiny diner in my college town where the cooks would push corned beef hash through the service window at 2 AM, the metal spatulas making this distinctive scraping sound against the grill. Something about that smell cutting through cold winter air made everything feel like it would be okay. I've spent years trying to recreate that specific balance of crispy edges and tender centers in my own kitchen. This version finally gets close.

My father-in-law took one bite of this hash last Christmas morning and quietly asked if I could make it every Sunday from now on. He's a man of few words, so that was basically a standing ovation. Now it's become our family's official lazy weekend tradition, served in pajamas with coffee that's too strong and nowhere to be.

Ingredients

• Cooked corned beef: Diced into bite-sized pieces, this salty beef brings the whole dish together with its distinctive cured flavor that gets even better when crisped in a hot skillet
• Russet potatoes: Peeled and diced, these starchy potatoes hold their shape during cooking and develop the most beautiful golden crust that contrasts perfectly with the tender interior
• Yellow onion: Finely chopped, this adds sweetness and depth that balances the saltiness of the corned beef as it melts down during cooking
• Green bell pepper: Diced small, this provides a fresh crunch and subtle vegetal flavor that keeps the hash from feeling too heavy
• Unsalted butter and vegetable oil: This combination gives you the rich flavor of butter with the high-heat cooking properties of oil, ensuring nothing burns while still tasting delicious
• Fresh thyme: These tiny leaves add an earthy, aromatic note that makes the hash taste like something from a restaurant rather than just leftovers thrown together
• Large eggs: Poached to perfection with runny yolks that act as a rich sauce when broken over the crispy hash, bringing everything together
• White vinegar: Just a tablespoon in the poaching water helps the egg whites set quickly and hold their shape, giving you those picture-perfect eggs
• Fresh parsley: Chopped and sprinkled over the top, this adds a bright, fresh finish and makes the whole plate look like you put in way more effort than you actually did

Instructions

Parcook the potatoes:

Bring a pot of salted water to a rolling boil and add your diced potatoes, cooking them for just 6 to 8 minutes until they're tender when pierced with a fork but still holding their shape. Drain them thoroughly and let them steam dry for a minute so they'll crisp up nicely later instead of getting soggy.

Build the flavor base:

Heat the butter and oil together in a large skillet over medium heat until the butter foams, then add your onions and bell peppers. Sauté them for 3 to 4 minutes, stirring occasionally, until they've softened and the onions are translucent and fragrant, creating a sweet, aromatic foundation.

Start the crisping:

Add your cooked potatoes to the skillet and let them cook undisturbed for about 5 minutes, stirring only occasionally. You want them to start developing golden-brown patches where they touch the pan—this is where all the flavor happens, so be patient.

Create the crust:

Stir in the diced corned beef and thyme, then press everything down into an even, compact layer using your spatula. Let it cook undisturbed for 5 to 7 minutes so the bottom can form a serious crust, then flip sections over like pancakes and cook for another 3 to 4 minutes until both sides are beautifully crispy.

Season and keep warm:

Taste the hash and season with salt and pepper as needed, keeping in mind the corned beef is already quite salty. Remove from heat but keep the hash warm in the skillet while you poach the eggs, covering loosely with foil if necessary.

Prepare the poaching water:

Fill a saucepan with 2 to 3 inches of water and add the vinegar, bringing it to a gentle simmer where you see small bubbles rising from the bottom but not a rolling boil. This temperature is perfect for poaching without tearing apart the delicate egg whites.

Poach the eggs:

Crack each egg into a small bowl first, then create a gentle whirlpool in the water with a spoon and slide each egg in one at a time. Let them cook for 3 to 4 minutes until the whites are completely set but the yolks still feel soft when you gently touch them.

Finish and serve:

Lift each egg out with a slotted spoon and let drain briefly on paper towels, then season with a tiny pinch of salt. Divide the crispy hash among four plates, top each portion with a perfectly poached egg, sprinkle with fresh parsley, and pass the hot sauce at the table.

Save

Last Sunday my daughter actually paused her phone long enough to tell me this was the best breakfast I've ever made. She didn't even reach for the ketchup. That's when I knew this recipe was a keeper for life.

Making It Your Own

I've discovered that sweet potatoes work beautifully here if you want something slightly sweeter to contrast with the salty beef. Just keep an eye on them since they can go from perfect to burnt faster than russets. Sometimes I'll throw in diced jalapeños if I'm feeling adventurous, and a handful of shredded sharp cheddar melted over the top never hurt anyone.

Perfecting Your Poach

The freshest your eggs, the better they'll hold their shape in the water. I've learned that cracking them into small bowls first instead of directly into the water saves so much heartbreak. If the whites are spreading too much, your water might be too aggressive—turn down the heat until it's barely bubbling.

Leftover Magic

This hash actually improves overnight in the refrigerator as the flavors have time to mingle and develop. Reheat it in a skillet with a splash of oil to recrisp the edges, and you've got breakfast for the next day with almost zero effort.

• Double the batch and freeze portioned bags for emergency breakfasts
• Crumble leftover hash into an omelet the next morning for next-level leftovers
• Serve with buttered sourdough toast to soak up every last drop of that golden yolk

Save

Theres something deeply satisfying about turning humble leftovers into a meal that makes people close their eyes and hum. Hope this brings that same joy to your table.

Recipe FAQs

→ How do I achieve crispy corned beef hash?

Sauté diced cooked potatoes with onions and peppers in butter and oil, then press the mixture to form an even layer. Cook undisturbed to let the bottom crisp before flipping to brown the other side.

→ What’s the key to perfect poached eggs?

Use gently simmering water with a splash of vinegar to help the eggs hold shape. Crack eggs into a bowl and slide gently into the water, poaching for 3-4 minutes until whites are set and yolks remain runny.

→ Can I customize the hash with different vegetables?

Yes, bell peppers and onions are traditional, but you can add diced jalapeños for heat or substitute sweet potatoes for a sweeter twist.

→ Are there gluten-free options for serving this dish?

Serve with gluten-free toasted bread to keep the meal gluten-free. Always check ingredient labels on corned beef for possible gluten traces.

→ What herbs enhance the flavor of this dish?

Fresh or dried thyme is added to the hash for an earthy note, while chopped parsley used as garnish brightens the overall flavor.