If you are on the lookout for a breakfast or brunch dish that is both hearty and brimming with flavor, the Easy Corned Beef Hash with Poached Eggs Recipe is going to be your new best friend. This simple, yet incredibly satisfying dish combines tender, savory corned beef with crispy potatoes, sweet onions, and vibrant bell peppers, all crowned with perfectly poached eggs that add a luscious, runny richness. It is one of those meals that feels like a warm hug on a plate and can quickly become a staple in your kitchen rotation.
Ingredients You’ll Need
The beauty of the Easy Corned Beef Hash with Poached Eggs Recipe lies in its straightforward ingredients that work harmoniously to deliver bold flavors and pleasing textures. Each component plays a crucial role—whether it’s the corned beef providing a meaty savoriness, or the potatoes bringing a crispy, creamy contrast.
- 1 pound Corned Beef, cooked and diced: Use well-trimmed corned beef for better flavor and texture in your hash.
- 2 cups Potatoes, diced: Waxier varieties like Yukon Gold or red potatoes hold their shape and crisp up beautifully.
- 1 medium Onion, finely chopped: Adds a subtle sweetness and depth of flavor that balances the saltiness of the beef.
- 1 cup Green Bell Pepper, diced: Contributes a fresh crunch and bright color, making the dish visually appealing.
- 4 large Eggs: For poaching; aim for beautifully runny yolks that elevate every bite.
- 2 tablespoons Olive Oil: The perfect fat for frying, giving the potatoes and veggies their inviting golden crisp.
- Salt: Season to taste to enhance the natural flavors of the dish.
- Black Pepper, freshly cracked: Adds a subtle heat and aromatic kick.
- Optional Fresh Herbs (parsley or chives), chopped: For a fresh, vibrant garnish that brightens up the plate.
How to Make Easy Corned Beef Hash with Poached Eggs Recipe
Step 1: Prepare Your Ingredients
The prep sets the stage—dice your corned beef, wash, peel, and dice your potatoes, and finely chop the onion and green bell pepper. Taking the time to get uniform pieces helps the hash cook evenly, ensuring each bite is perfectly balanced.
Step 2: Heat the Olive Oil
Place a large skillet over medium heat and add the olive oil. Heat it until shimmering, signaling that it is ready to create that perfect golden crust on your potatoes.
Step 3: Cook the Potatoes
Add the diced potatoes to the skillet, seasoning generously with salt and black pepper. Let them cook undisturbed for about 5 minutes. This is key to developing a crispy exterior—a non-negotiable part of a great hash.
Step 4: Crisp the Potatoes on All Sides
Give the potatoes a good stir to turn them and continue cooking for another 5 minutes. This allows every side to get that beautiful, crunchy finish that contrasts so well with the soft interior.
Step 5: Add Onions and Bell Peppers
Introduce the chopped onions and green bell peppers to the skillet. Cook them together with the potatoes for 5 to 7 minutes until the onions become translucent and the peppers soften, releasing their sweetness.
Step 6: Incorporate the Corned Beef
Stir in the diced corned beef, mixing it thoroughly with the veggies and potatoes. Cook for an additional 5 minutes to heat it all through and let the flavors meld together beautifully.
Step 7: Poach the Eggs
While the hash finishes cooking, bring a medium saucepan of water to a gentle simmer and add a splash of vinegar. Poach the eggs for 3 to 4 minutes for that perfect runny yolk that will blend wonderfully with the salty hash.
Step 8: Season and Serve
Give your hash a final taste test and adjust the salt and pepper as needed. Plate the hash while it is warm, and carefully top each serving with a poached egg.
Step 9: Garnish to Finish
Sprinkle chopped fresh parsley or chives over the top to add a pop of color and a burst of freshness, completing your stunning dish.
How to Serve Easy Corned Beef Hash with Poached Eggs Recipe
Garnishes
Fresh herbs like parsley or chives are ideal garnishes, adding a lively fragrance and hint of color that complements the hearty hash beautifully. A little cracked black pepper on top of the eggs also makes for a tempting final touch.
Side Dishes
This dish is quite substantial on its own, but pairing it with lightly dressed greens or a simple fruit salad can balance the meal with freshness and sweetness, creating a well-rounded dining experience.
Creative Ways to Present
For brunch gatherings, consider serving the hash in individual cast-iron skillets or atop toasted artisan bread slices for extra texture. Drizzling a bit of hot sauce or dolloping some sour cream can add exciting new layers of flavor that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover hash to an airtight container and refrigerate. It will stay fresh for up to 3 days, making it easy to enjoy on busy mornings or for an effortless lunch.
Freezing
This hash freezes very well. Place portions in freezer-safe containers or bags and freeze for up to 2 months. Thaw overnight in the fridge before reheating for the best texture.
Reheating
Reheat the hash in a skillet over medium heat until hot and crispy again, stirring gently. Poach fresh eggs when ready to serve, as reheating eggs often compromises their texture and flavor.
FAQs
Can I use canned corned beef for this recipe?
While canned corned beef can be used in a pinch, using fresh cooked corned beef will give your hash a better texture and richer flavor that stands up well when fried with the potatoes and veggies.
What is the best potato to use for corned beef hash?
Waxy potatoes like Yukon Gold or red potatoes are the best choice. They hold their shape and crisp up nicely, unlike starchy potatoes that might break down and become mushy.
How do I poach eggs perfectly every time?
Use fresh eggs and simmer water with a splash of vinegar to help the whites set quickly. Gently lower the eggs into the water and cook them for about 3 to 4 minutes for runny yolks—then remove with a slotted spoon.
Can I make the hash vegetarian?
Absolutely! You can substitute the corned beef with sautéed mushrooms, tempeh, or a plant-based meat alternative for a vegetarian-friendly version that still delivers on hearty satisfaction.
Is this recipe suitable for meal prep?
Yes, it works wonderfully for meal prep. Prepare the hash in advance and keep the eggs separate to poach fresh when ready to eat, ensuring the best taste and texture throughout the week.
Final Thoughts
This Easy Corned Beef Hash with Poached Eggs Recipe is more than just a meal; it’s a celebration of comfort food done right. Its balance of crispiness, tender meat, and luscious eggs is sure to bring warmth and joy to your table. Trust me, once you make it, you will find yourself craving it over and over again. So dust off that skillet, gather your ingredients, and cook up a batch—you won’t regret it!
Print
Easy Corned Beef Hash with Poached Eggs Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
Description
A hearty and flavorful Easy Corned Beef Hash with perfectly poached eggs, combining tender diced corned beef, crispy potatoes, sautéed onions, and bell peppers. This satisfying skillet dish makes for a perfect breakfast or brunch, garnished with fresh herbs for an added burst of freshness.
Ingredients
Main Ingredients
- 1 pound Corned Beef, cooked and diced (Use well-trimmed corned beef for better flavor.)
- 2 cups Potatoes, diced (Use waxy potatoes like Yukon Gold or red potatoes.)
- 1 medium Onion, finely chopped (Adds sweetness and depth to the hash.)
- 1 cup Green Bell Pepper, diced (Adds color and crunch.)
- 4 large Eggs (For poaching, runny yolks are preferred.)
- 2 tablespoons Olive Oil (For frying the hash.)
- to taste Salt
- to taste Black Pepper, freshly cracked
- optional Fresh Herbs (parsley or chives), chopped (For garnish.)
Instructions
- Prepare Ingredients: Dice the corned beef, wash and peel the potatoes, and chop the onion and bell pepper to have all components ready for cooking.
- Heat Oil: Heat olive oil in a large skillet over medium heat until shimmering, to ensure even cooking and prevent sticking.
- Cook Potatoes Initially: Add diced potatoes to the skillet, season with salt and pepper, and cook undisturbed for about 5 minutes to develop a crispy base.
- Crisp Potatoes: Stir the potatoes and continue cooking for another 5 minutes until they become crispy on all sides for texture.
- Add Vegetables: Incorporate chopped onion and green bell pepper into the skillet and cook for an additional 5-7 minutes until the vegetables become tender and aromatic.
- Add Corned Beef: Stir in the diced corned beef and cook for another 5 minutes until heated through and flavors meld together.
- Poach Eggs: Meanwhile, poach the eggs in a medium saucepan of simmering water with a splash of vinegar for 3-4 minutes until the whites are set with runny yolks.
- Season and Serve: Once the hash is cooked, taste and adjust the seasoning if necessary. Serve hot topped with the poached eggs.
- Garnish: Finish by garnishing with freshly chopped herbs such as parsley or chives to add freshness and color.
Notes
- Use waxy potatoes like Yukon Gold or red potatoes to ensure the hash holds together well and crisps nicely.
- Adding a splash of vinegar to the poaching water helps the egg whites coagulate better for perfectly poached eggs.
- For a spicier twist, consider adding a pinch of smoked paprika or red pepper flakes when cooking the hash.
- Leftover hash can be refrigerated for up to 3 days and reheated in a skillet for best texture.
- Fresh herbs such as parsley, chives, or thyme complement the saltiness of the corned beef and brighten the dish.
