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Crispy Corned Beef Hash with Poached Eggs

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A quick and easy breakfast recipe featuring crispy corned beef hash topped with perfectly poached eggs, delivering a satisfying crunch and silky yolk goodness.

Ingredients

Scale
  • 8 ounces cooked and chopped corned beef
  • 2 medium russet potatoes (about 1 pound), peeled and diced into small cubes
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh parsley, chopped
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil or unsalted butter
  • 4 large fresh eggs for poaching
  • 1 tablespoon white vinegar

Instructions

  1. Peel and dice 2 medium russet potatoes into small cubes (about ½ inch). Rinse under cold water to remove excess starch, then pat dry with paper towels. Set aside. (10 minutes)
  2. Heat 1 tablespoon olive oil or butter in a large skillet over medium heat. Add diced potatoes and a pinch of salt. Cook, stirring occasionally, for about 12-15 minutes until tender and starting to turn golden. (15 minutes)
  3. Push potatoes to one side of the skillet. Add chopped onion and minced garlic to the empty side. Sauté until onions are translucent and fragrant, about 3-4 minutes. Mix everything gently. (4 minutes)
  4. Stir in chopped corned beef, smoked paprika, and Dijon mustard. Season with salt and pepper to taste. Cook for another 5-7 minutes, pressing and spreading the hash in the pan to maximize crisp edges. (7 minutes)
  5. Meanwhile, bring about 4 inches of water to a gentle simmer in a medium pot. Add white vinegar. Crack each egg into a small bowl, then carefully slide into simmering water one at a time. Cook for 3-4 minutes for runny yolks or 5 minutes for medium. Use a slotted spoon to lift eggs out and drain on paper towel. (10 minutes)
  6. Sprinkle chopped fresh parsley over the hash. Divide hash among plates and top each serving with a poached egg. Season eggs with salt and pepper if desired. (2 minutes)

Notes

If the hash isn’t crispy enough, cook a few extra minutes on medium-high heat watching carefully. Avoid overcrowding the pan to ensure crispiness. Fresh eggs and a splash of vinegar help poach eggs perfectly. Leftovers can be stored refrigerated for up to 3 days and reheated gently in a skillet to restore crispiness.

Nutrition

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

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