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–+ servings

Corned Beef Hash with Poached Eggs Recipe

Michelle Kim
This classic comfort food combines savory corned beef hash with perfectly poached eggs for a filling and delicious meal. Ideal for breakfast or brunch.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4
Calories 500 kcal

Equipment

  • 1 Large skillet Preferably non-stick, for frying the hash
  • 1 Pot For poaching eggs
  • 1 Slotted Spoon To remove poached eggs from water

Ingredients
  

  • 2 cups Corned beef Chopped
  • 3 medium Potatoes Diced
  • 1 large Onion Chopped
  • 1 tbsp Olive oil
  • 1/2 cup Beef broth
  • to taste Salt and pepper
  • 4 large Eggs
  • 1 tsp Vinegar Helps to coagulate the egg whites

Instructions
 

  • Heat olive oil in a large skillet over medium heat. Add onions and potatoes and cook until browned and tender.
  • Add chopped corned beef and beef broth to the skillet, stir to combine. Cook until the hash is crispy on the bottom.
  • Season with salt and pepper to taste.
  • Fill a pot with water, add vinegar, and bring to a gentle simmer.
  • Crack eggs one at a time into a small bowl and gently slide them into the simmering water.
  • Cook for 3-4 minutes until the whites are set but yolks remain runny.
  • Use a slotted spoon to remove eggs and drain on a paper towel.
  • Divide the hash among plates, top each with a poached egg.
  • Serve immediately.

Notes

For a lighter version, you can use less oil or substitute corned beef with turkey or chicken.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 40gProtein: 25gFat: 27gSaturated Fat: 9gCholesterol: 227mgSodium: 1200mgPotassium: 890mgFiber: 5gSugar: 3gVitamin A: 12000IUVitamin C: 22.3mgCalcium: 600mgIron: 0.6mg
Keyword breakfast, brunch, corned beef, hash, poached eggs
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