Corned Beef Hash With Poached Eggs Recipe
Savory corned beef hash topped with perfectly poached eggs, a comforting breakfast treat.
There's nothing quite like the sizzle that fills your kitchen when making corned beef hash. The smell of crispy potatoes mingling with savory beef invigorates the senses, promising a hearty breakfast. This dish has its roots in Irish-American cuisine, a practical way to use up leftover corned beef after Saint Patrick's Day. My grandmother always made it the morning after, adding just a touch of Worcestershire sauce to deepen the flavor. The key to my version is the crispy potato crust, achieved by letting the potatoes brown undisturbed before turning. Serve this hash when you want to impress a lazy Sunday brunch crowd or simply indulge yourself in a comforting breakfast.
Step-by-Step
- 01Step 1 / 6
Heat the olive oil in a large skillet over medium heat.
Add the onion and bell pepper, sautéing until the onion is translucent and the peppers are soft, about 5 minutes.
- 02Step 2 / 6
Add the potatoes to the skillet, spreading them out into an even layer.
Let them cook, undisturbed, until a golden crust forms on the bottom, about 7 minutes.
- 03Step 3 / 6
Stir in the corned beef and Worcestershire sauce, seasoning with salt and pepper.
Cook until everything is heated through and the flavors meld, about 5 more minutes.
- 04Step 4 / 6
Meanwhile, bring a pot of water to a gentle simmer.
Add vinegar.
Crack each egg into a small bowl, then gently slide it into the water.
Poach eggs until whites are set but yolks are still runny, about 3-4 minutes.
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- 05Step 5 / 6
Remove poached eggs with a slotted spoon, draining excess water.
Season with salt and pepper.
- 06Step 6 / 6
Serve the corned beef hash topped with a poached egg on each plate.
Enjoy immediately for the best flavor.
Chef Tips
- •Use leftover boiled potatoes for best texture; they crisp better than fresh.
- •Don’t overcrowd the skillet, or the potatoes won’t brown properly.
- •If your corned beef is particularly salty, hold back on additional salt until the end.
- •For perfectly poached eggs, ensure the water is just simmering, not boiling.
- •Adjust the number of eggs based on your servings; one per person works well.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, you can prepare the hash a day in advance and reheat it in a skillet before serving. Poach the eggs fresh.
What can I substitute?+
You can substitute sweet potatoes for a different flavor profile or use leftover roast beef instead of corned beef.
How do I store leftovers?+
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for best results.
