Corned Beef Hash Poached Eggs (Printable)
Savory corned beef hash cooked crispy, topped with delicate poached eggs and fresh parsley garnish.
# 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 tablespoons fresh parsley, chopped
→ Pantry
06 - 2 tablespoons unsalted butter
07 - 1 tablespoon olive oil
08 - Salt and freshly ground black pepper
→ Eggs
09 - 4 large eggs
10 - 2 tablespoons white vinegar
# How-To:
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.
# Expert Tips:
01 -
- Transforms leftover corned beef into something better than the original meal
- The contrast between crispy hash and silky poached eggs is pure breakfast magic
02 -
- Don't crowd the pan or the hash will steam instead of crisp, work in batches if necessary
- Poached eggs can be made ahead and held in ice water, then reheated in warm water for 30 seconds before serving
03 -
- Dry your boiled potatoes thoroughly before adding them to the hot skillet
- Use the widest pan you own for maximum surface area and crisping potential