Corned Beef Hash Poached Eggs (Printable)

Crispy corned beef hash combined with delicate poached eggs and fresh parsley for a savory breakfast favorite.

# 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)

# Directions:

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 - 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.

# Cooking Tips:

01 -
  • The contrast between crispy potatoes and tender corned beef creates this perfect texture that keeps every bite interesting
  • Runny egg yolks mixing into the salty hash is the kind of simple pleasure that makes breakfast feel like an occasion
  • It transforms leftover corned beef into something entirely new and exciting
02 -
  • Getting the hash properly crispy requires patience, do not stir too frequently and let it develop that crust before flipping
  • The water for poaching should be gently simmering, never boiling violently, or the eggs will break apart
  • Room temperature eggs hold their shape better than cold ones straight from the fridge
03 -
  • Dry your potatoes really well after parcooking, any excess water will steam instead of crisp
  • Use a wide, shallow pan for poaching eggs so they have room to cook without touching

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