Corned Beef Hash Poached Eggs (Printable)

Crispy corned beef hash topped with perfectly poached eggs served warm with fresh herbs and optional hot sauce.

# What You'll Need:

→ Hash Base

01 - 2 cups cooked corned beef, diced into small cubes
02 - 3 cups russet potatoes, peeled and cut into 1/2-inch dice
03 - 1 medium yellow onion, finely chopped
04 - 1 green bell pepper, seeded and diced

→ Cooking Fats and Seasonings

05 - 2 tablespoons unsalted butter
06 - 2 tablespoons vegetable oil
07 - 1 teaspoon fresh thyme leaves
08 - Salt and freshly ground black pepper

→ Poached Eggs

09 - 4 large eggs
10 - 1 tablespoon white vinegar
11 - Salt for seasoning

→ Optional Garnish

12 - 2 tablespoons fresh parsley, chopped
13 - Hot sauce for serving

# How-To Steps:

01 - Bring a pot of salted water to boil over high heat. Add diced potatoes and cook for 6-8 minutes until just tender when pierced with a fork. Drain thoroughly in a colander and set aside.
02 - Heat butter and vegetable oil in a large skillet over medium heat. Add chopped onions and bell peppers, sautéing for 3-4 minutes until softened and fragrant.
03 - Add cooked potatoes to the skillet. Cook for 5 minutes, stirring occasionally, until edges begin to develop golden color.
04 - Stir in diced corned beef and thyme. Press mixture into an even layer and cook undisturbed for 5-7 minutes until bottom is crispy and browned. Flip sections in batches and cook another 3-4 minutes for additional crispiness.
05 - Season hash generously with salt and pepper to taste. Remove from heat and keep warm while preparing eggs.
06 - Fill a saucepan with 2-3 inches of water. Add vinegar and bring to a gentle simmer over medium heat—water should have small bubbles but not be boiling vigorously.
07 - Crack each egg into a separate small bowl. Create a gentle whirlpool in the simmering water with a spoon, then carefully slide eggs in one at a time. Poach for 3-4 minutes until whites are fully set but yolks remain runny.
08 - Remove eggs using a slotted spoon and transfer to paper towels to drain excess water. Lightly season with salt.
09 - Divide crispy hash evenly among four plates. Top each portion with a poached egg. Garnish with fresh parsley and serve hot sauce alongside if desired. Serve immediately.

# Expert Tips:

01 -
  • Theres something magical about breaking a runny yolk over crispy, salty hash, the way it creates its own sauce right on your plate
  • This recipe transforms leftovers into something that feels like a restaurant brunch, but comes together in under an hour
  • The combination of textures, crispy edges, tender potatoes, creamy egg, makes every bite interesting
02 -
  • patience with the hash is everything, that crust only forms if you resist the urge to stir constantly
  • work in batches if your skillet is crowded, otherwise the hash will steam instead of crisp
  • room temperature eggs hold their shape better when poaching than cold eggs straight from the fridge
03 -
  • drying the parcooked potatoes well is the secret to extra crispy hash, I spread them on a clean kitchen towel while prepping everything else
  • a well seasoned cast iron skillet creates the best crust, but any heavy bottomed pan will work as long as you let it get properly hot

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