Corned Beef Hash Poached Eggs

My tiny apartment kitchen smelled like heaven the morning I finally perfected corned beef hash. After one too many disappointing diner versions, I decided to figure out what made the difference between mushy potatoes and that gorgeous golden crust. The secret turned out to be patience and letting everything really sizzle undisturbed. Now it's my go-to for lazy Sunday mornings when I want something that feels like a hug on a plate.

My roommate walked in while I was pressing the hash into the pan and asked if I was making breakfast or performing some kind of kitchen chemistry. By the time the eggs were poached and the hash was piled high on plates, she was hovering over the stove asking when it would be ready. We ate standing up at the counter because neither of us wanted to wait to set the table.

Ingredients

• 350 g (12 oz) cooked corned beef, diced: Using leftover corned beef from a holiday dinner adds incredible depth, but store-bought works perfectly too
• 2 medium russet potatoes, peeled and diced: Pre-boiling them ensures they cook through without burning before getting crispy
• 1 medium yellow onion, finely chopped: The sweetness balances the salty beef perfectly as it caramelizes
• 1 small red bell pepper, diced: Adds a beautiful pop of color and subtle sweetness that cuts through the richness
• 2 tablespoons fresh parsley, chopped: Fresh herb brightness makes everything taste alive and vibrant
• 2 tablespoons unsalted butter: Butter gives the best flavor but oil prevents burning, so I use both
• 1 tablespoon olive oil: Keeps the butter from burning over medium-high heat
• Salt and freshly ground black pepper: Taste as you go since the corned beef is already salty
• 4 large eggs: Farm fresh eggs make the prettiest poached eggs with tight, firm whites
• 2 tablespoons white vinegar: Helps the egg whites set quickly and hold their shape in the water

Instructions

Prep your potatoes:

Boil the diced potatoes in salted water for 5 to 6 minutes until just tender but not falling apart, then drain them really well

Build the flavor base:

Heat the butter and olive oil in a large skillet over medium heat, then add onions and red bell pepper and sauté until softened and fragrant

Create the crispy foundation:

Add those drained potatoes to the skillet and let them cook undisturbed until they start browning nicely, about 7 to 8 minutes

Develop the hash:

Stir in the diced corned beef and press everything into an even layer, letting it get golden and crispy for 5 to 7 minutes before seasoning with salt, pepper, and parsley

Master the poaching water:

Fill a wide saucepan with about 5 cm of water, bring it to a gentle simmer, and add vinegar to help the eggs hold their shape

Poach like a pro:

Crack each egg into a small cup, create a gentle whirlpool in the water, and slide them in one at a time, cooking for 3 to 4 minutes until the whites are set but yolks stay runny

Bring it all together:

Pile the crispy hash onto four plates, top each portion with a perfectly poached egg, and finish with extra parsley and fresh black pepper

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This recipe became a tradition after my first attempt when I realized how something so simple could make a regular Tuesday morning feel special. Now whenever friends sleep over, they know exactly what's coming for breakfast and I always keep extra coffee on hand.

Making It Your Own

Sweet potatoes work beautifully here and add lovely natural sweetness that plays nicely with the salty corned beef. Sometimes I throw in a diced jalapeño if I want to wake up the flavors even more. Leftover roast potatoes from dinner the night before make an excellent shortcut and actually crisp up even better than freshly boiled ones.

The Perfect Poach

Fresh eggs really do make a difference here because the whites are tighter and hold together better in the water. I've found that cracking each egg into a small bowl first lets me spot any tiny shell fragments before they hit the water. The whirlpool technique sounds fancy but it's just about creating a gentle current that helps wrap the white around the yolk.

Serving Suggestions

Crispy gluten-free toast is perfect for soaking up those runny yolks and any remaining juices on the plate. A simple arugula salad with lemon vinaigrette cuts through the richness beautifully if you want something fresh alongside. Hot sauce and smoked paprika are my favorite additions for extra depth.

• Try crumbling some cooked bacon into the hash for even more smoky flavor
• A dollop of sour cream or crème fraîche on top adds amazing creaminess
• This hash reheats surprisingly well in a skillet, so make extra for tomorrow

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There's something deeply satisfying about transforming simple leftovers into something that feels so special and comforting. Hope this recipe finds its way into your regular breakfast rotation.

Recipe Questions & Answers

→ What type of potatoes work best for this dish?

Russet potatoes are ideal for their starchy texture, which crisps nicely when sautéed while maintaining tenderness inside.

→ How can I ensure perfectly poached eggs?

Use fresh eggs, add vinegar to simmering water, and create a gentle whirlpool before sliding eggs in. Poach for 3–4 minutes until whites are set but yolks remain soft.

→ Can I add extra flavor to the hash?

Yes, adding smoked paprika or hot sauce enhances the savory profile without overpowering the ingredients.

→ Is it possible to use different potatoes?

Sweet potatoes or leftover roasted potatoes can be substituted for variation in flavor and texture.

→ What cooking tools are recommended?

A large skillet for sautéing, saucepan for boiling potatoes, and a wide pan for poaching eggs ensure even cooking and ease of preparation.