Corned Beef Hash with Poached Eggs
60% authentic · American Diner
A breakfast or brunch variation featuring crispy pan-fried corned beef hash served with perfectly poached eggs.
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Ingredients
- Cooked corned beef2 cups, diced
- Potatoes2 cups, diced
- Yellow onion1/2 cup, diced
- Butter or oil3 tablespoons
- Eggs4 large
- White vinegar1 tablespoon (for poaching)
- Fresh parsley2 tablespoons, chopped (for garnish)
- Saltto taste
- Black pepperto taste
Steps
- 1
Boil the diced potatoes until just tender, about 10 minutes. Drain well.
- 2
Heat 2 tablespoons of butter or oil in a large skillet over medium-high heat.
- 3
Add the diced corned beef, boiled potatoes, and diced onion to the skillet. Season with salt and pepper.
- 4
Cook, stirring occasionally, until the hash is well-browned and crispy, about 15-20 minutes. Add more butter/oil if needed.
- 5
While the hash is cooking, poach the eggs: Fill a saucepan with about 3 inches of water, add vinegar, and bring to a gentle simmer.
- 6
Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for 3-4 minutes for runny yolks.
- 7
Remove poached eggs with a slotted spoon and drain on paper towels.
- 8
Serve the corned beef hash topped with poached eggs. Garnish with fresh parsley.
