Corned beef hash poached eggs (Printable)
Savor a crispy meat and potato hash topped with soft poached eggs for a comforting start to your day.
# What You'll 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 Steps:
01 - Bring a medium pot of salted water to a boil. Add diced potatoes and cook for 5 to 7 minutes until just tender. Drain thoroughly and set aside.
02 - Heat butter and olive oil in a large skillet over medium heat. Add onion and bell pepper; sauté for 3 to 4 minutes until softened.
03 - Add the cooked potatoes to the skillet. Cook for 5 to 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 to 4 minutes.
05 - Season with salt, pepper, and fresh parsley. Keep warm on low heat while preparing the eggs.
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 to 4 minutes until whites are set but yolks remain 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 Tips:
01 -
- The crispy edges and runny yolks create that perfect bite that makes you close your eyes without meaning to
- It transforms leftover corned beef into something that feels completely new and intentional
02 -
- Overcrowding the pan steams instead of fries, work in batches if your skillet is modest
- Cold eggs poach more cleanly than room temperature ones
03 -
- Chill your diced corned beef in the freezer for 10 minutes before cooking, it holds its shape better
- Warm your serving plates in a low oven so the hash stays hot while you poach