Corned Beef Hash Poached Eggs (Printable)

Savory corned beef hash paired with tender poached eggs for a comforting meal.

# What You Need:

→ Meats

01 - 12 oz cooked corned beef, diced

→ Vegetables

02 - 2 medium russet potatoes, peeled and diced
03 - 1 medium yellow onion, finely chopped
04 - 1 small red bell pepper, diced
05 - 2 tbsp chopped fresh parsley, plus extra for garnish

→ Pantry

06 - 2 tbsp unsalted butter
07 - 1 tbsp olive oil
08 - Salt and freshly ground black pepper to taste

→ Eggs

09 - 4 large eggs
10 - 1 tbsp white vinegar for poaching

# How To Make It:

01 - Bring a medium pot of salted water to a boil. Add diced potatoes and cook for 5-7 minutes until just tender. Drain and set aside.
02 - Heat butter and olive oil in a large skillet over medium heat. Add onion and bell pepper; sauté for 3-4 minutes until softened.
03 - Add the cooked potatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until starting to brown.
04 - Stir in diced corned beef. Press mixture into a flat layer and cook undisturbed for 5 minutes to crisp the bottom. Flip and cook another 3-4 minutes.
05 - Season with salt, pepper, and fresh parsley. Keep warm on low heat.
06 - Fill a saucepan with 2 inches of water. Add vinegar and bring to a gentle simmer. Crack each egg into a small bowl, then gently slide into the simmering water. Poach for 3-4 minutes until whites are set but yolks are runny. Remove with a slotted spoon and drain.
07 - Divide hash onto plates. Top each serving with a poached egg. Garnish with extra parsley and serve immediately.

# Expert Suggestions:

01 -
  • The contrast between crispy savory hash and silky runny yolks creates the kind of breakfast that makes you close your eyes with every bite
  • It transforms humble leftovers into something restaurant-worthy and impressive
  • Perfect for feeding a crowd while looking like you spent way more time cooking than you actually did
02 -
  • Getting a good crust on the hash requires stepping away from the pan, constant stirring prevents the crispy bottom layer from forming
  • Room temperature eggs hold their shape better when poaching, so take them out of the fridge about 20 minutes before you start cooking
03 -
  • Cooking the corned beef hash in a cast iron skillet gives you the best possible crust and heat distribution
  • Leftover hash refrigerates beautifully and can be crisped up in a skillet the next day for an even faster breakfast

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