How do I get the crispiest hash?

The trick is not to stir! Press your hash down in the skillet and leave it alone for 5 minutes per side. Cast iron or a really good non-stick skillet makes all the difference.

Can I use canned corned beef?

You can, but it’ll be saltier and the texture won’t be as dreamy. If you do, rinse off some salt, use less added salt in the recipe, and add extra potatoes to balance it out.

What’s the best way to poach eggs if I’m nervous?

Add a splash of vinegar to your water, gently simmer (not boil), and use a small bowl to slip eggs in. Don’t stress if they aren’t perfect—they’ll still taste amazing on the hash!

How do I make this recipe dairy-free?

Just swap the butter for olive oil or bacon fat, and you’re good to go. The hash will still crisp beautifully.

Corned Beef Hash with Poached Eggs

Description

Corned Beef Hash with Poached Eggs is the ultimate cozy brunch dish crispy potatoes savory corned beef caramelized onions and runny poached eggs all cooked together in one irresistible skillet perfect for weekends holidays or using up leftover corned beef.

Ingredients

Scale

1 large Russet potato peeled and cut into 1/2 inch dice
1/2 lb cooked corned beef finely chopped or shredded
2 Tbsp unsalted butter or olive oil or bacon fat
1 small sweet onion finely diced
1 tsp kosher salt divided
3 Tbsp ketchup or tomato paste and sugar substitute
Freshly ground black pepper to taste
1 Tbsp fresh parsley chopped
4 eggs
1 Tbsp white vinegar

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Instructions

Bring a pot of salted water to a boil add diced potatoes and cook 5 to 10 minutes until fork tender drain and set aside.
Finely chop or shred the cooked corned beef.
In a large skillet melt butter over medium heat add onion and half the salt and cook until soft and golden.
Add corned beef and potatoes to the skillet stir well and cook 5 minutes.
Add ketchup remaining salt and black pepper stir and cook another 5 minutes.
Press the hash down and cook undisturbed 5 minutes flip in sections and repeat until crispy.
Simmer water with vinegar crack eggs into bowls and gently poach about 3 minutes until whites are set.
Serve hash hot topped with poached eggs and parsley.

Notes

For the crispiest hash avoid stirring while cooking leftover cooked potatoes work great and poached eggs can be made ahead and rewarmed gently in hot water.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 375
Sugar: 3g
Sodium: 750mg
Fat: 24g
Saturated Fat: 9g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 18g
Cholesterol: 215mg