Corned Beef Hash Poached Eggs (Printable)
A savory blend of corned beef hash and tender poached eggs for a comforting 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
→ Cooking Fats and Seasonings
05 - 2 tablespoons unsalted butter
06 - 2 tablespoons vegetable oil
07 - 1 teaspoon fresh thyme leaves
08 - Salt and black pepper
→ Poached Eggs
09 - 4 large eggs
10 - 1 tablespoon white vinegar
→ Garnish
11 - 2 tablespoons fresh parsley, chopped
12 - Hot sauce
# 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.
05 - Season hash with salt and pepper to taste. Keep warm while preparing eggs.
06 - For poached eggs, fill a saucepan with 2–3 inches of water. Add vinegar and bring to a gentle simmer.
07 - 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.
08 - Remove eggs with a slotted spoon and drain on paper towels. Season lightly with salt.
09 - To serve, divide hash among plates, top each with a poached egg, and garnish with parsley. Serve hot sauce on the side if desired.
# Expert Suggestions:
01 -
- The contrast between a runny yolk and salty crispy beef is the kind of comfort that fixes bad moods
- Leftover corned beef from St. Patricks Day finally gets its moment to shine instead of haunting your refrigerator
02 -
- Dont rush the crust formation step—pressing the hash into the pan and walking away for those few minutes is the difference between okay hash and extraordinary hash
- The vinegar trick for poaching eggs genuinely works and will save you from those frustrating wispy white strands floating everywhere in your pan
03 -
- Dont overcrowd your pan or the hash will steam instead of crisp—cook in batches if necessary
- Pat your cooked corned beef dry with paper towels before adding it to the skillet for maximum browning