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Crispy Corned Beef Hash Skillet Recipe with Runny Poached Eggs

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A quick and easy skillet recipe featuring crispy corned beef hash paired with silky runny poached eggs, perfect for breakfast, brunch, or a cozy dinner.

Ingredients

Scale
  • 8 ounces cooked corned beef, diced or shredded
  • 2 medium russet potatoes (about 12 ounces), peeled and diced into small cubes
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (optional)
  • 4 large eggs, for poaching
  • 1 tablespoon white vinegar

Instructions

  1. Peel and dice the russet potatoes into roughly ½-inch cubes. Rinse under cold water to remove excess starch, then pat dry thoroughly.
  2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the potatoes in a single layer and cook undisturbed for about 5 minutes until golden on the bottom.
  3. Stir gently and continue cooking for another 10 minutes, stirring occasionally, until potatoes are tender and crisp on the edges.
  4. Add the chopped onion and minced garlic to the skillet. Cook for 3-4 minutes until softened and fragrant, stirring often.
  5. Add the diced corned beef, spreading evenly across the skillet. Cook without stirring for 3-4 minutes to develop a crisp crust, then stir and cook for another 3 minutes. Season with salt and freshly ground black pepper to taste.
  6. While the hash finishes cooking, bring a medium saucepan filled with water to a gentle simmer and add 1 tablespoon white vinegar.
  7. Crack each egg into a small bowl, then gently slide them into the simmering water one at a time. Poach eggs for 3-4 minutes until whites are set but yolks remain runny.
  8. Use a slotted spoon to remove the eggs and drain on paper towels.
  9. Sprinkle chopped fresh parsley over the hash for color and brightness.
  10. Plate the hash generously and top each serving with a runny poached egg. Break the yolk over the hash to create a rich sauce.

Notes

Use fresh eggs for best poached results. Let potatoes cook undisturbed to build a crispy crust. Adding vinegar to poaching water helps eggs set perfectly. Avoid overcrowding the pan to ensure crispiness. Leftover cooked potatoes can be used for faster crisping.

Nutrition

Keywords: corned beef hash, crispy hash, poached eggs, breakfast skillet, brunch recipe, comfort food, easy breakfast

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