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Crispy Corned Beef Hash with Poached Eggs

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A quick and easy classic breakfast recipe featuring crispy corned beef hash topped with perfectly poached eggs, delivering a comforting and satisfying meal.

Ingredients

Scale
  • 12 ounces cooked corned beef, diced or shredded
  • 2 medium russet potatoes, peeled and diced into ½-inch cubes
  • 1 small yellow or white onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon vegetable oil
  • 4 large eggs, preferably fresh
  • 1 tablespoon white vinegar
  • Salt and black pepper to taste
  • A handful fresh parsley, chopped (optional)

Instructions

  1. Peel and dice the russet potatoes into roughly ½-inch cubes. Soak in cold water for 10 minutes to remove excess starch. Drain and pat dry thoroughly.
  2. Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a large skillet over medium heat. Add potatoes in a single layer and cook undisturbed for about 10 minutes until golden and starting to crisp, stirring occasionally after 5 minutes.
  3. Add chopped onions and minced garlic to the skillet with potatoes. Cook for another 5 minutes, stirring often, until onions are translucent and fragrant.
  4. Add diced corned beef to the skillet, spreading evenly. Press down gently and cook without stirring for about 5 minutes to form a crispy crust. Flip sections and cook an additional 3-5 minutes. Season with salt and pepper.
  5. Fill a medium saucepan with about 3 inches of water and bring to a gentle simmer. Add 1 tablespoon white vinegar. Crack one egg into a small bowl and gently slide into simmering water. Poach for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and place on a warm plate. Repeat for remaining eggs.
  6. Spoon crispy corned beef hash onto plates. Top each serving with a poached egg and garnish with chopped fresh parsley.

Notes

If the hash sticks during cooking, lower heat and add a splash of water or more butter to loosen. Patience is key for a crispy crust. Use fresh eggs and vinegar in poaching water for best results. Dry potatoes well after soaking to avoid sogginess. Hash reheats well in a skillet to regain crispiness; poached eggs are best fresh but can be gently reheated in warm water.

Nutrition

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

Find it online: https://blairrecipes.com/crispy-corned-beef-hash-with-poached-eggs-easy-classic-breakfast-recipe/