Name: Crispy Corned Beef Hash with Poached Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 cups Cooked corned beef, diced; 3 cups Russet potatoes, peeled and cubed small; 1 large Yellow onion, finely chopped; 2 tbsp Unsalted butter; 1 tbsp Vegetable oil; 4 pieces Large eggs; 1 tbsp White vinegar; 2 tbsp Fresh parsley, chopped; 0.5 tsp Black pepper

"Savor the perfect blend of salty, tender corned beef and golden-brown, crispy potatoes, all topped with luxuriously runny poached eggs. This comforting classic is the ultimate way to transform leftovers into a gourmet breakfast masterpiece."

Ingredients

Qty	Item
3 cups 450 g	Cooked corned beef, diced
3 cups 500 g	Russet potatoes, peeled and cubed small
1 large 150 g	Yellow onion, finely chopped
2 tbsp 28 g	Unsalted butter
1 tbsp 15 ml	Vegetable oil
4 pieces 4 pieces	Large eggs
1 tbsp 15 ml	White vinegar
2 tbsp 8 g	Fresh parsley, chopped
0.5 tsp 1 g	Black pepper

How to Make Crispy Corned Beef Hash with Poached Eggs

Place cubed potatoes in a pot of salted water and bring to a boil. Parboil for 5-7 minutes until slightly tender but firm. Drain and pat dry.

In a large cast-iron skillet, heat vegetable oil and 1 tablespoon of butter over medium-high heat.

Add potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until edges are golden.

Stir in chopped onions and diced corned beef. Press the mixture down firmly with a spatula to maximize contact with the pan.

Cook undisturbed for 5-6 minutes to form a crust. Flip in sections, add the remaining butter, and press down again. Cook for another 5 minutes until very crispy.

While hash is finishing, fill a medium saucepan with water and vinegar. Bring to a light simmer. Swirl the water to create a vortex and gently drop in cracked eggs. Poach for 3 minutes for a runny yolk.

Season the hash with black pepper. Portion onto plates and top each with a poached egg and fresh parsley garnish.

·
A cast-iron skillet is essential for getting that deep, even crust on the potatoes and meat.
·
Don't over-stir the hash; let it sit so the Malliard reaction can create the signature crispiness.
·
If using leftover corned beef that is very fatty, reduce the amount of added oil.
·
Dry the potatoes thoroughly after parboiling; moisture is the enemy of a good crust.

Frequently Asked Questions

Can I use canned corned beef for this recipe?

Yes, but fresh cooked brisket is preferred for better texture. If using canned, drain excess fat and be careful not to over-salt.

What is the best type of potato to use?

Russet potatoes are best because their high starch content leads to a fluffier interior and crispier exterior.

How do I keep the eggs from spreading while poaching?

Adding a splash of vinegar to the water helps the egg whites coagulate faster, and using the whirlpool method keeps the shape together.

Can I make this ahead of time?

You can parboil the potatoes and dice the beef a day in advance, but the hash should be served immediately after frying for maximum crispiness.

Video Tutorials

How To Cook: Crispy Canned Corned Beef Hash

Corned Beef Hash Simple and Easy

My secret to the perfect crispy Corn Beef Hash with poached eggs

Chef Greg’s Corned Beef Hash Part 2 | Perfect Crispy Hash & Poached Egg

What to Cook Next

See All Breakfast & Brunch

Next Recipe

Slow-Cooker Beef Pot Roast with Root Vegetables

This melt-in-your-mouth beef pot roast is slow-cooked to perfection alongside hearty carrots, potatoes, and parsnips. Infused with fresh herbs and a rich red wine reduction, it is the quintessential comfort food for a chilly evening.

Cook Slow-Cooker Beef Pot Roast with Root Vegetables