Corned Beef Hash Poached Eggs (Printer-friendly)
A savory blend of corned beef and potatoes topped with delicate poached eggs and fresh parsley.
# What You'll Need:
→ Meats
01 - 12 oz cooked corned beef, diced
→ Vegetables
02 - 2 medium russet potatoes, peeled and diced (about 10 oz)
03 - 1 medium yellow onion, finely chopped
04 - 1 small red bell pepper, diced
05 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)
→ Pantry
06 - 2 tablespoons unsalted butter
07 - 1 tablespoon olive oil
08 - Salt and freshly ground black pepper, to taste
→ Eggs
09 - 4 large eggs
10 - 2 tablespoons white vinegar (for poaching)
# How To Make It:
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 - Meanwhile, 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 -
- Theres something deeply satisfying about turning simple ingredients into a restaurant quality brunch without measuring everything perfectly
- The combination of salty corned beef and velvety poached eggs creates that luxurious bite that makes weekend mornings feel special
02 -
- Getting a proper crust on your hash requires patience and restraint, if you stir too frequently, you'll never achieve those crispy, golden bits that make hash so irresistible
- Room temperature eggs poach more evenly and hold their shape better than cold eggs straight from the refrigerator
03 -
- Leftover roast potatoes from Sunday dinner work beautifully in hash and cook faster than raw ones
- Pat your cooked potatoes dry with paper towels before adding to the skillet, excess moisture prevents proper crisping