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Crispy Corned Beef Hash with Soft Poached Eggs

crispy corned beef hash - featured image
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A comforting and savory breakfast recipe featuring crispy corned beef hash paired with silky soft poached eggs, perfect for a quick and hearty start to your day.

Ingredients

Scale
  • 12 ounces cooked and chopped corned beef
  • 2 medium russet potatoes, peeled and diced (about 1 pound)
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste
  • 2 teaspoons white vinegar (for poaching eggs)
  • 4 large eggs

Instructions

  1. Peel and dice 2 medium russet potatoes into ½-inch cubes. Rinse under cold water to remove excess starch, then pat dry with a clean towel. Toss with a pinch of salt.
  2. Place the diced potatoes in a pot of boiling salted water. Cook for 5 to 7 minutes until just tender but not falling apart. Drain well and let cool slightly.
  3. Heat a large cast iron or heavy skillet over medium heat. Melt 2 tablespoons unsalted butter with 1 tablespoon olive oil.
  4. Add the chopped yellow onion and cook until translucent and slightly caramelized, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant, avoiding browning.
  5. Add the par-cooked potatoes and 12 ounces chopped corned beef. Spread the mixture evenly in the pan and cook undisturbed for 5 to 7 minutes to develop a crispy crust.
  6. Flip sections of the hash to crisp the other side for another 5 minutes. Adjust heat as needed to prevent burning.
  7. Stir in chopped fresh parsley, then season lightly with salt and freshly ground black pepper.
  8. Fill a medium saucepan with 4 cups water, add 2 teaspoons white vinegar, and bring to a gentle simmer. Crack eggs into small bowls and gently slide each into the water.
  9. Poach eggs for 3 to 4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
  10. Divide the crispy corned beef hash onto plates, top each with a soft poached egg, and season eggs with salt and pepper.

Notes

Par-cook potatoes to ensure fluffy interiors and crispy exteriors. Use fresh eggs for best poaching results. Let hash cook undisturbed to develop a golden crust. Reheat leftovers in a skillet to maintain crispiness. Poached eggs do not store well; poach fresh when serving leftovers.

Nutrition

Keywords: corned beef hash, poached eggs, breakfast recipe, crispy hash, easy brunch, savory breakfast

Find it online: https://breezybake.com/crispy-corned-beef-hash-with-soft-poached-eggs-easy-perfect-breakfast-recipe/