Corned Beef Hash Poached Eggs (Printable version)
A savory skillet combining corned beef, golden potatoes, and tender poached eggs for a hearty meal.
# List of ingredients:
→ Meats
01 - 2 cups cooked corned beef, diced or shredded
→ Vegetables
02 - 3 medium russet potatoes, peeled and diced
03 - 1 medium yellow onion, finely chopped
04 - 1 small red bell pepper, diced
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped
→ Eggs
07 - 4 large eggs
→ Pantry
08 - 3 tablespoons vegetable oil or unsalted butter
09 - Salt and freshly ground black pepper, to taste
10 - 1 tablespoon white vinegar
# Directions:
01 - Warm 2 tablespoons of oil or butter in a large skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, until golden and almost tender, about 10–12 minutes.
02 - Add the chopped onion and bell pepper to the skillet. Sauté for 3–4 minutes until softened. Stir in the garlic and cook for 1 minute more until fragrant.
03 - Add the corned beef to the skillet, mixing well to combine with the vegetables. Spread the mixture evenly and cook undisturbed for 3–4 minutes to encourage crisping. Flip and cook an additional 2 minutes.
04 - Season with salt and pepper to taste. Stir in the chopped parsley, then reduce heat to low to keep warm while preparing the eggs.
05 - Fill a medium saucepan with water and bring to a gentle simmer. Add the white vinegar to help the eggs hold their shape.
06 - Crack each egg into a small bowl. Create a gentle swirl in the simmering water, then carefully slide in the eggs one at a time. Poach for 3–4 minutes for runny yolks or longer if you prefer firmer eggs.
07 - Carefully remove each egg with a slotted spoon and gently blot dry on a paper towel to remove excess moisture.
08 - Serve generous portions of the corned beef hash on plates and top each portion with a poached egg. Garnish with extra fresh parsley.
# Expert Advice:
01 -
- The way the crispy edges of potatoes meet the salty corned beef creates this perfect texture situation that keeps everyone reaching for seconds
- You can throw it together with leftover corned beef or grab some from the deli, making it work on busy weekends or lazy ones
02 -
- Don't crowd the skillet when you're trying to get crispy bits, or everything will steam instead of develop that beautiful crunch
- Poaching eggs takes practice, and the vinegar trick is what finally made me stop getting frustrated with wispy whites
03 -
- Dice your potatoes and corned beef to roughly the same size so everything cooks evenly and you get the perfect ratio in every bite
- Pat the potatoes dry with paper towels before cooking to help them crisp up instead of steam