Corned Beef Hash Poached Eggs

There's something incredibly satisfying about the sound of potatoes sizzling in a cast iron skillet, especially when corned beef is involved. I discovered this combination during a dreary Sunday morning when I needed something substantial but only had leftovers in the fridge. The first crispy bite made me realize this wasn't just breakfast salvage, it was a revelation.

My sister stumbled into the kitchen that morning, following the irresistible aroma, and demanded whatever I was making. We ended up eating standing up at the counter, too impatient to set the table, yolks running into the crevices of the crispy beef. Now it's our hangover cure, our celebration breakfast, the dish we make when we need to feel taken care of.

Ingredients

• 350 g (12 oz) cooked corned beef, diced: Leftovers from a boiled dinner work best here, already seasoned and tender from the original cooking
• 2 medium russet potatoes, peeled and diced: Russets hold their shape and develop the crispiest edges, unlike waxy varieties that just steam
• 1 medium yellow onion, finely chopped: The foundation of flavor that sweetens as it browns
• 1 small red bell pepper, diced: Adds color and subtle sweetness that balances the salty beef
• 2 tablespoons fresh parsley, chopped: Fresh herb brightness cuts through the rich meat and potatoes
• 2 tablespoons unsalted butter: Essential for that golden, nutty browning only butter provides
• 1 tablespoon olive oil: Raises butter's smoke point so nothing burns while getting crispy
• Salt and freshly ground black pepper: Taste as you go since corned beef is already cured
• 4 large eggs: Fresh eggs produce the tightest, most elegant poached results
• 2 tablespoons white vinegar: Helps the whites set quickly around the yolks

Instructions

Parcook the potatoes:

Bring salted water to a boil and cook diced potatoes for 5 to 6 minutes until just fork-tender but not falling apart. Drain well and let them steam dry for a minute, excess water prevents proper crisping later.

Build the flavor base:

Heat butter and olive oil in a large skillet over medium heat. Add onions and red bell pepper, sautéing for 3 to 4 minutes until softened and fragrant, the onions should turn translucent but not brown yet.

Develop the crust:

Add drained potatoes to the skillet and cook, stirring occasionally, for 7 to 8 minutes. Let them sit undisturbed between stirrings to develop golden brown patches on multiple sides.

Create the hash:

Stir in diced corned beef and continue cooking for 5 to 7 minutes. Press the mixture into an even layer occasionally, letting it form a collective crust before breaking it up again. Season with salt and pepper, then fold in chopped parsley.

Prepare the poaching liquid:

Fill a wide saucepan with about 5 cm (2 inches) of water and bring to a gentle simmer, not a rolling boil. Add white vinegar to help coagulate the egg whites quickly.

Poach the eggs:

Crack each egg into a small cup. Create a gentle whirlpool in the simmering water with a spoon and slide in eggs one at a time. Poach for 3 to 4 minutes until whites are fully set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.

Assemble and serve:

Divide the crispy hash among four plates, making a slight well in the center of each. Top with a poached egg and garnish with extra parsley and freshly ground black pepper.

Save

This dish became a tradition after my roommate and I hosted our first brunch, accidentally serving twelve people instead of four. We ended up stretching the hash with extra potatoes and nobody noticed the difference. Now it's the flexible hero of our impromptu gatherings.

Getting the Perfect Crust

The secret to restaurant-style hash is patience and pressure. Let the mixture cook undisturbed for several minutes, using a spatula to press it firmly into the pan. When you finally flip it, you'll get those gorgeous caramelized patches that make hash irresistible.

Egg Poaching Confidence

If you're nervous about poaching, practice with a spare egg first. The whirlpool technique isn't just for show, it helps the white wrap neatly around the yolk. Even if your first attempts look messy, they'll taste delicious atop the crispy hash.

Make-Ahead Magic

The hash portion reheats beautifully and actually develops more flavor overnight. Cook it completely, cool it, and refrigerate. Reheat in a skillet with a splash of oil until crispy again, then proceed with fresh poached eggs.

• Diced sweet potatoes add lovely color and sweetness
• A pinch of smoked paprika in the hash mimics traditional smoked meats
• Hot sauce on the side lets everyone control their heat level

Save

Some mornings call for something that feels like a hug in a skillet. This hash has never let me down.

Recipe FAQs

→ How do you achieve a crispy texture on the hash?

Cook the mixture over medium heat without stirring too often, pressing it into an even layer to allow the bottom to brown and crisp up well.

→ What is the best method for poaching eggs to keep the yolks runny?

Create a gentle whirlpool in simmering water with vinegar and add eggs one at a time, poaching for 3-4 minutes until whites are set.

→ Can I use other types of potatoes for the hash?

Yes, sweet potatoes or leftover roast potatoes make great alternatives that add different flavors and textures.

→ What seasonings complement the corned beef hash?

Salt, freshly ground black pepper, and fresh parsley are essential, while smoked paprika or hot sauce can add a flavorful kick.

→ How do I prevent the eggs from sticking when poaching?

Use fresh eggs and add white vinegar to the poaching water; the acidity helps the egg whites coagulate and reduces sticking.