Corned Beef Hash Poached Eggs

The sizzle hitting the cast iron on a Sunday morning, that's what breakfast should sound like. I stumbled onto corned beef hash during a chilly March when leftover St. Patrick's Day corned beef was staring me down, and honestly, it changed how I view breakfast forever. Now it's the go-to whenever I want something that feels like a hug in a skillet.

Last winter, my sister stayed over and I threw this together at noon because we'd both slept in. The way she literally stopped mid conversation when she cut into that poached egg, watching the yolk run through the hash, that's the moment I knew this wasn't just breakfast—it was an event.

Ingredients

• 2 cups cooked corned beef, diced or shredded: Leftovers from a homemade corned beef work beautifully here, but store-bought deli corned beef gets the job done in a pinch
• 3 medium russet potatoes, peeled and diced: Russets hold their shape better than waxy potatoes and develop those irresistible crispy edges we're after
• 1 medium yellow onion, finely chopped: Sweetness that balances the saltiness of the beef
• 1 small red bell pepper, diced: Adds little pockets of sweetness and a pop of color that makes the dish look as good as it tastes
• 2 cloves garlic, minced: Fresh garlic makes everything better, just don't let it burn or it'll turn bitter
• 2 tablespoons fresh parsley, chopped: Bright herb notes that cut through all that richness
• 4 large eggs: Farm fresh eggs make poaching easier and taste noticeably better
• 3 tablespoons vegetable oil or unsalted butter: Butter adds flavor but oil handles higher heat without burning
• Salt and freshly ground black pepper: The corned beef brings salt, so taste before you go too heavy
• 1 tablespoon white vinegar: Helps the eggs hold their shape in the water

Instructions

Get the potatoes started:

Warm 2 tablespoons of oil or butter in a large skillet over medium heat, then add the diced potatoes and cook, stirring occasionally, until they're golden on the edges and almost tender, about 10 to 12 minutes.

Add the aromatics:

Toss in the chopped onion and bell pepper, sautéing for 3 to 4 minutes until softened, then stir in the garlic and cook for just 1 minute more.

Bring in the beef:

Add the corned beef and mix everything well, then spread the mixture evenly and let it cook undisturbed for 3 to 4 minutes to encourage crisping before flipping and cooking an additional 2 minutes.

Season and hold:

Season with salt and pepper to taste, stir in the chopped parsley, then reduce heat to low to keep everything warm while you poach the eggs.

Set up the poaching water:

Fill a medium saucepan with water and bring it to a gentle simmer, then add the white vinegar to help the eggs hold their shape.

Poach the eggs:

Crack each egg into a small bowl, swirl the simmering water, and gently slide in the eggs one at a time, poaching for 3 to 4 minutes if you love runny yolks.

Finish and serve:

Lift the eggs out with a slotted spoon, gently blot them on paper towels, then pile generous portions of hash onto plates and top each with a perfectly poached egg and extra parsley.

Save

My roommate walked in while I was making this once, said it smelled like a diner from our road trip days. We ended up eating standing up at the counter because nobody wanted to wait to set the table.

Making It Your Own

Sometimes I'll throw in a pinch of smoked paprika right at the end for this subtle smoky depth that people can't quite place but keep asking about. Hot sauce on the table lets everyone dial in their own heat level.

The Egg Situation

Fried eggs work beautifully here too if poaching feels too fussy for a Tuesday morning. Just keep those yolks runny, because that golden richness is what ties the whole dish together.

What To Serve Alongside

Strong coffee or a citrusy mimosa cuts through the richness perfectly. If gluten's not a concern, toast for sopping up those yolks is non-negotiable in my house.

• A simple arugula salad dressed with lemon brightens the whole plate
• Fresh fruit balances all that savory goodness
• Extra hot sauce at the table lets everyone customize

Save

There's something about breaking that yolk and watching it run through all those crispy bits that makes a weekend morning feel complete.

Recipe FAQ

→ How do I achieve crispy potatoes in the skillet?

Cook diced potatoes in hot oil or butter over medium heat without stirring too often. Let them brown and crisp for about 10–12 minutes before mixing.

→ What’s the best way to poach eggs for this dish?

Simmer water with a splash of white vinegar, swirl gently, then slide eggs in one by one. Poach for 3–4 minutes for runny yolks or longer to firm yolks.

→ Can I substitute the red bell pepper?

Yes, green or poblano peppers work well for a different flavor profile, while maintaining the dish’s color and texture.

→ How do I keep the corned beef tender but slightly crisp?

After mixing corned beef into the vegetables, spread it evenly and cook undisturbed for a few minutes to promote crisping, then flip to brown the other side.

→ What seasoning complements this skillet best?

Fresh parsley brightens the dish, while salt, pepper, and optional smoked paprika or hot sauce add depth and a hint of heat.