Print

Crispy Corned Beef Hash with Poached Eggs

crispy corned beef hash with poached eggs - featured image
Print Recipe

A hearty and crispy breakfast hash made with corned beef, potatoes, and onions, topped with silky poached eggs. This easy homemade recipe is perfect for cozy weekend mornings.

Ingredients

Scale
  • 12 oz (340 g) canned or leftover cooked corned beef, diced
  • 2 medium russet potatoes (about 12 oz/340 g), peeled and diced into small cubes
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons (28 g) unsalted butter
  • 1 tablespoon (15 ml) olive oil
  • Salt and pepper to taste
  • A small handful fresh parsley, chopped, for garnish
  • 4 large eggs, for poaching
  • Optional: pinch of smoked paprika or cayenne
  • Optional: Dijon mustard, stirred into the hash before serving

Instructions

  1. Peel and dice the russet potatoes into roughly ½-inch (1.25 cm) cubes. Rinse under cold water to remove excess starch, then pat dry thoroughly with a kitchen towel. (About 10 minutes)
  2. Heat olive oil and 1 tablespoon butter over medium heat in a skillet. Add potatoes in a single layer, season lightly with salt and pepper. Cook without stirring for 5-7 minutes until bottoms brown, then turn occasionally until golden and cooked through but still firm inside. (15 minutes)
  3. Push potatoes to one side of the pan. Add chopped onion and minced garlic to the cleared space. Stir and cook until softened and fragrant, about 3-4 minutes. Mix everything gently. (5 minutes)
  4. Break up corned beef with a fork and add to the pan. Spread evenly and press down lightly. Cook undisturbed for 4-5 minutes to develop crispy edges. Flip sections carefully and repeat until a good crust forms all around. (8 minutes)
  5. Taste and adjust salt and pepper. Sprinkle chopped parsley and optional smoked paprika or cayenne if using. Remove from heat and keep warm.
  6. Fill a saucepan with about 3 inches (7.5 cm) of water and bring to a gentle simmer. Add a splash of vinegar. Crack eggs individually into small bowls. Swirl water gently, then slide eggs in one at a time. Poach 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels. (10 minutes)
  7. Plate the crispy corned beef hash, top with poached eggs, and garnish with extra parsley. Break yolks and mix as you eat.

Notes

If the hash starts to stick, add a teaspoon of water or more butter to loosen it. Avoid stirring too much during crisping to develop a golden crust. Use fresh eggs for best poaching results. Add salt cautiously as corned beef is already salty. For dairy-free, substitute butter with olive oil or plant-based spread. Cook in batches if pan is small to avoid steaming.

Nutrition

Keywords: corned beef hash, poached eggs, breakfast recipe, crispy hash, easy breakfast, homemade breakfast, weekend brunch

Find it online: https://avabowls.com/crispy-corned-beef-hash-with-poached-eggs-easy-homemade-breakfast-recipe/