Corned Beef Hash Poached Eggs (Printer-friendly)

A savory blend of corned beef and browned potatoes finished with tender poached eggs.

# What You'll Need:

→ Meats

01 - 12 oz cooked corned beef, diced

→ Vegetables

02 - 2 medium russet potatoes, peeled and diced (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

# Directions:

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 Advice:

01 -
  • The crispy edges and tender centers create the most satisfying texture contrast in every bite
  • Ready in under an hour but tastes like something that simmered all morning long
  • Uses leftover corned beef so nothing goes to waste after holiday dinners
02 -
  • Resist the urge to stir the hash constantly as it cooks, because that crispy crust only forms when you let it sizzle undisturbed
  • The water for poaching should be gently simmering, not vigorously boiling, or the eggs will break apart before they set
03 -
  • Pat your boiled potatoes completely dry before adding them to the hot skillet for the crispiest results
  • Let the hash get really golden and almost sticking to the pan before scraping it up, because those browned bits are where all the flavor lives

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