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
Scale
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.
