Corned beef hash poached eggs (Printable)

Hearty corned beef hash paired with delicate poached eggs for a classic morning favorite.

# 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:

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 infinitely better than the original feast
  • That magical crunch contrasted with runny yolk is basically breakfast perfection
02 -
  • Crowding the pan prevents proper crisping, so use a large enough skillet or cook in batches
  • Patting the potatoes dry after parboiling makes a surprising difference in the final texture
03 -
  • Letting the hash sit undisturbed for a minute or two between flips creates the best crust
  • Room temperature eggs poach more evenly than cold ones straight from the fridge

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