This delicious and hearty Corned Beef Hash with Poached Eggs is a quick and comforting breakfast or brunch favorite. With crispy golden hash, tender corned beef, and perfectly runny poached eggs, it’s a simple dish made from everyday ingredients. Perfect for using up leftovers, this classic recipe is both flavor-packed and satisfying—a must-try for any breakfast lover!
Recipe Ingredients:
Hash:
- 2 cups roughly chopped boiled red-skinned potatoes
- 2 cups diced cooked corned beef
- 1/4 cup corned beef cooking liquid or chicken broth
- 1/2 medium yellow onion, grated
- 1/2 clove garlic, mashed with a fork
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon whole-grain mustard
- 1/4 teaspoon dried thyme
- Pinch nutmeg
- Freshly ground black pepper
- 1/4 cup plus 1 tablespoon unsalted butter
Eggs:
- 4 cups cold water
- 1/2 cup distilled white vinegar
- 1/2 teaspoon kosher salt
- 8 large eggs
How To Make Corned Beef Hash With Poached Eggs?
- Prepare the Hash Mixture: In a large bowl, mash ½ of the potatoes with a fork. Add the remaining potatoes, corned beef, broth, onion, garlic, mustard, parsley, thyme, and nutmeg. Season generously with pepper and mix well. Cover and refrigerate for at least 3 hours or overnight for best results.
- Set Up for Poaching the Eggs: In a large, deep skillet, combine water, vinegar, and salt. Bring to a gentle simmer over medium heat.
- Cook the Corned Beef Hash: Preheat a large, well-seasoned cast-iron skillet over medium-high heat. Add ¼ cup (55g) of butter and let it melt. When foaming subsides, add the chilled hash mixture and cook for 30 seconds, stirring to distribute the butter.
- Form the Hash Cake: Using a spatula, press the mixture into a compact cake covering the skillet. Cook, occasionally shaking the pan, for about 4 minutes until the bottom starts to brown. Reduce the heat to medium and continue cooking for 6 minutes, loosening the edges gently with a spatula.
- Flip the Hash Cake: Place a large plate over the skillet and carefully invert the hash onto the plate. Use a second plate to flip it back over so the browned side is facing up. Add the remaining 1 tbsp (15g) of butter to the skillet, then slide the hash back in, browned side up. Cook for another 3 minutes over medium-high heat, then reduce heat to medium and cook for a final 5 minutes, until golden and crispy.
- Poach the Eggs: While the hash finishes cooking, crack an egg into a cup and carefully slide it into the simmering water. Quickly repeat with the remaining eggs. Poach for 3-5 minutes, spooning hot water over the tops to ensure even cooking. Remove with a slotted spoon and drain on a kitchen towel.
- Serve: Divide the crispy corned beef hash onto 4 plates and top each serving with 2 poached eggs. Serve immediately, garnished with extra parsley or a dash of hot sauce if desired.
Recipe Tips:
- Chill the Hash Mixture for Best Texture : Letting the mixture rest in the fridge for at least 3 hours (or overnight) helps it firm up, making it easier to crisp up without falling apart in the pan.
- Use a Well-Seasoned Cast-Iron Skillet : A cast-iron pan gives the hash a golden, crispy crust. If you use a non-stick pan, it might not brown as well.
- Press the Hash Down Firmly : After adding the mixture to the pan, press it into a compact layer with a spatula. This helps create a crispy, even crust and prevents it from breaking when flipped.
- Add Eggs One at a Time for Poaching : Crack each egg into a small cup before gently sliding it into the simmering water. This keeps the eggs neat and well-shaped instead of spreading too much.
- Use a Plate to Flip the Hash Cake : Instead of struggling with a spatula, place a large plate over the pan, flip it upside down, then slide the hash back into the skillet. This method keeps it intact and perfectly browned on both sides.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover corned beef hash cool to room temperature. Store it in an airtight container and keep it in the fridge for up to 3 days.
- Reheat: Heat a skillet over medium heat and add a little butter or oil. Spread the hash in an even layer and cook for 5-7 minutes, stirring occasionally, until it’s crispy and hot.
Nutrition Facts
- Calories:419
- Total Fat:30 g
- Saturated Fat:14 g
- Carbohydrates:17 g
- Dietary Fiber:3 g
- Sugar:2 g
- Protein:20 g
- Cholesterol:438 mg
- Sodium:773 mg
Check out More Recipes:
Corned Beef Hash With Poached Eggs
Description
This delicious and hearty Corned Beef Hash with Poached Eggs is a quick and comforting breakfast or brunch favorite. With crispy golden hash, tender corned beef, and perfectly runny poached eggs, it’s a simple dish made from everyday ingredients. Perfect for using up leftovers, this classic recipe is both flavor-packed and satisfying—a must-try for any breakfast lover!
Ingredients
Hash:
Eggs:
Instructions
- Prepare the Hash Mixture: In a large bowl, mash ½ of the potatoes with a fork. Add the remaining potatoes, corned beef, broth, onion, garlic, mustard, parsley, thyme, and nutmeg. Season generously with pepper and mix well. Cover and refrigerate for at least 3 hours or overnight for best results.
- Set Up for Poaching the Eggs: In a large, deep skillet, combine water, vinegar, and salt. Bring to a gentle simmer over medium heat.
- Cook the Corned Beef Hash: Preheat a large, well-seasoned cast-iron skillet over medium-high heat. Add ¼ cup (55g) of butter and let it melt. When foaming subsides, add the chilled hash mixture and cook for 30 seconds, stirring to distribute the butter.
- Form the Hash Cake: Using a spatula, press the mixture into a compact cake covering the skillet. Cook, occasionally shaking the pan, for about 4 minutes until the bottom starts to brown. Reduce the heat to medium and continue cooking for 6 minutes, loosening the edges gently with a spatula.
- Flip the Hash Cake: Place a large plate over the skillet and carefully invert the hash onto the plate. Use a second plate to flip it back over so the browned side is facing up. Add the remaining 1 tbsp (15g) of butter to the skillet, then slide the hash back in, browned side up. Cook for another 3 minutes over medium-high heat, then reduce heat to medium and cook for a final 5 minutes, until golden and crispy.
- Poach the Eggs: While the hash finishes cooking, crack an egg into a cup and carefully slide it into the simmering water. Quickly repeat with the remaining eggs. Poach for 3-5 minutes, spooning hot water over the tops to ensure even cooking. Remove with a slotted spoon and drain on a kitchen towel.
- Serve: Divide the crispy corned beef hash onto 4 plates and top each serving with 2 poached eggs. Serve immediately, garnished with extra parsley or a dash of hot sauce if desired.
Notes
- Chill the Hash Mixture for Best Texture : Letting the mixture rest in the fridge for at least 3 hours (or overnight) helps it firm up, making it easier to crisp up without falling apart in the pan.
- Use a Well-Seasoned Cast-Iron Skillet : A cast-iron pan gives the hash a golden, crispy crust. If you use a non-stick pan, it might not brown as well.
- Press the Hash Down Firmly : After adding the mixture to the pan, press it into a compact layer with a spatula. This helps create a crispy, even crust and prevents it from breaking when flipped.
- Add Eggs One at a Time for Poaching : Crack each egg into a small cup before gently sliding it into the simmering water. This keeps the eggs neat and well-shaped instead of spreading too much.
- Use a Plate to Flip the Hash Cake : Instead of struggling with a spatula, place a large plate over the pan, flip it upside down, then slide the hash back into the skillet. This method keeps it intact and perfectly browned on both sides.
Corned Beef Hash With Poached Eggs