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Corned Beef Hash with Poached Eggs Recipe

Corned Beef Hash with Poached Eggs Recipe

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Corned Beef Hash

  • 1/4 cup finely chopped fat trimmings reserved from Homemade Irish Corned Beef and Vegetables or 1/4 cup finely chopped bacon
  • 2/3 cup finely chopped red onion
  • 1/2 cup chopped cabbage reserved from corned beef
  • 1/2 cup chopped root vegetables (mixture of carrots, turnips, and parsnips) reserved from corned beef
  • 2 cups finely chopped corned beef
  • 2 cups chopped potatoes reserved from corned beef
  • 2 large eggs, beaten to blend
  • 2 tablespoons (1/4 stick) butter or olive oil

Recipe Preparation

Poached eggs

  • Pour enough water into large roasting pan to reach depth of 2 inches; set near stove. Pour enough water into large nonstick skillet to reach depth of 1 1/2 inches; add 1 teaspoon salt and bring to simmer. Crack each egg into separate custard cup. Working with 4 eggs per batch, gently slide 1 egg at a time into simmering water in skillet. Cook just until egg whites are set, about 1 minute (yolks will be only partially cooked). Using slotted spoon, carefully transfer eggs to prepared roasting pan with water. Reserve skillet with water. DO AHEAD Poached eggs can be made 1 hour ahead. Let stand at room temperature.

Corned beef hash

  • Heat large nonstick skillet over medium heat; add fat trimmings and sauté until light brown and fat renders, about 3 minutes. Add red onion to skillet and sauté until soft, about 5 minutes. Add cabbage and chopped root vegetable mixture and sauté 5 minutes. Transfer vegetable mixture to bowl; stir in corned beef and potatoes. Season to taste with salt and pepper. Add beaten eggs and toss to coat.

  • Melt butter in same skillet over medium-high heat. Add corned beef hash mixture and cook until golden brown on bottom, occasionally pressing down with spatula, about 4 minutes. Turn hash mixture over in small portions and cook until second side is golden brown, occasionally pressing down with spatula, about 3 more minutes.

  • Meanwhile, bring water in reserved skillet to simmer. Using slotted spoon, gently transfer eggs back to skillet. Cook just until yolks are softly set, about 2 minutes.

  • Divide corned beef hash among plates. Top hash with one or two poached eggs and serve.

Reviews Section

Corned Beef Hash with Poached Eggs

In a large bowl, mash 1 cup of the potatoes with a fork. Add the remaining potatoes, corned beef, cooking liquid, onion, garlic, mustard, parsley, thyme, and nutmeg. Season generously with pepper and mix well. Store in the refrigerator overnight or at least 3 hours.

Set up for poaching the eggs: Combine the water, vinegar, and salt in a large skillet and bring to a gentle simmer.

Preheat a large well-seasoned cast-iron skillet over medium-high heat. Add 55g of the butter and heat. When the foaming subsides, add the hash mixture and cook, stirring, for 30 seconds. Using a spatula, press the mixture down into a cake the size of the skillet. Cook, shaking the skillet occasionally, until the hash begins to brown, about 4 minutes. Reduce the heat to medium and continue cooking, shaking the skillet to loosen the hash occasionally, until the underside is browned and crusty, about 6 minutes more.

To flip the hash, set a plate the size of the skillet on top of the pan. Invert the pan so the hash falls on to the plate as an intact cake. Invert the hash onto another plate, cooked-side up. Return the skillet to the medium-high heat add the remaining 1 tablespoon butter. When the foaming subsides, slide the hash into the skillet cooked-side up. Cook, shaking the skillet occasionally, for 3 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes more.

While the corned beef hash is cooking, crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water.

Divide the hash among plates and top with the poached eggs. Serve immediately.

Corned beef hash recipes - 6 recipes

Dried Chile Salsa • Place chiles in a heat-proof bowl and add boiling water to cover let stand until soft, 15-.

  • Dried Chile Salsa
  • 6 dried red New Mexico hatch or guajillo chiles, stemmed, seeded
  • 1/4 medium red onion, chopped
  • 1 garlic clove
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons white balsamic or white wine vinegar
  • Hash and Eggs
  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 medium red onion, thinly sliced
  • 6 garlic cloves, smashed
  • 2 cups thinly sliced green cabbage
  • 1 1/2 pounds Yukon Gold potatoes (about 4 large), peeled, coarsely grated
  • 1 teaspoon Four Seasons Blend (click for recipe)
  • 12 ounces cooked corned beef, cut into matchstick-size pieces
  • 6 large eggs
  • 1/4 cup chopped fresh flat-leaf parsley

Corned Beef Hash

In a large skillet (preferably cast iron), melt 1/4 stick butter and 2 T olive oil, add onions and carrots, season .

Video taken from the channel: Susan Watson

Directions. In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat stir in corned Make 8 wells in the hash. DIRECTIONS. Cook onion and pepper in butter until tender.

Stir in corned beef, potato, and broth. Cook and stir for 3 minutes. Sprinkle with salt and pepper. Using back of a spoon, make 4 indentations in hash.

Break 1 egg into each indentation. Cook on low, covered, for about 4 minutes until desired doneness. Submit a Recipe Correct. Add onion and bell pepper and cook until softened, 5 minutes, then add potatoes, oregano, salt and pepper.

Cook until potatoes are golden and. Place half the can of corned beef hash in ovenproof bowls that hold approximately 16 ounces. Press the hash into the bowls like you are making a crust. The hash will be about ½-inch thick.

Bake in 350 degree oven for about 15 minutes or. HEAT 1 tablespoon oil and butter in a 10.25-inch Lodge cast iron skillet over medium heat. Add onion and green pepper and cook stirring often until the vegetables start to soften, 4 to 5 minutes. Add corned beef, salt, pepper and smoked paprika and cook stirring 2 minute.

ADD the remaining 1 tablespoon oil and stir to coat. Crack each egg into a separate custard cup. Working with 4 eggs per batch, gently slide 1 egg at a time into simmering water in skillet.

Cook just until egg whites are set, about 1 minute (yolks will be only partially cooked). Using a slotted spoon, carefully transfer eggs.

Corned Beef Hash and Eggs in the oven.

If you don&rsquot want to poach your eggs you can use the same pan you made the hash in to bake the eggs in the oven. Preheat the oven to 375° Make several wells to place the eggs in. Crack the eggs into the well and bake in the oven for about 5 minutes until the whites of the eggs are opaque and you have a soft yolk center.

This one pan method is a great way to serve a big group of people corned beef hash all at once for a Brunch.

More St Patricks Day Recipes you might enjoy:

Irish Guiness Lamb Stew

More Breakfast Inspiration :

Air Fryer Donuts

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What is Corned Beef Hash?

Corned beef hash and eggs are the perfect Irish-inspired brunch entrée to serve up with an Irish coffee or Guinness. Crispy sauteed potatoes mixed with chopped corned beef, carrots, onions, and lots of spices. But my favorite addition? Gooey, runny eggs over easy. Corned beef hash is basically crispy home fry potatoes with chunks of savory corned beef mixed in.

My mom is the corned beef expert. She taught me how to make this a few years ago and I’ve been making it ever since with my own personal spin.

Use real butter

Recipe: corned beef hash

Several posts back, a reader (Jasmine) asked how I got started skiing. I wish I could say I began as a little toddler, the way these badass little Colorado munchkins do – but I didn’t. I spent my youth on the water, sailing with my dad and my sister. I didn’t begin the love affair with gliding on snow until I was 22 years old when I was visiting Jeremy’s family over the holidays and they took me to the bunny hill at their local mountain.

Jeremy is a phenomenal teacher when it comes to most things. Skiing is not one of those things. He learned to alpine ski as a kid, for crying out loud. The first thing he did was point down the hill and say, “Just head over there.” As soon as I began moving, I realized that he had neglected to tell me how to stop. I proceeded to crash into the ground while making a mental note not to listen to that guy. Despite the terrible first lesson, I really loved skiing. Living in Southern California, we managed to get 5-8 days a year if we were lucky.

Then we moved to Ithaca, New York where we picked up cross country skiing (it’s free and we were graduate students). We continued logging single digit alpine days each year whenever we visited family in New Mexico. Upon our return to Southern California, we would spend a couple of weekends each year skiing at Mammoth Mountain. This was the first time I had seen a person telemark ski. I was riding solo on the lift watching this fellow carve graceful turns down the mountain such that I missed getting off the chair and had to do the “jump off and roll out of the way” move. But it was worth it.

We learned to telemark ski (with proper instruction) during our first winter in Colorado, ten years ago, and I’ve never touched a pair of alpine skis since. Being locals, skiing is no longer limited to vacations or weekends – it’s something we do for regular exercise during our snow months… September through June if we’re lucky! We ski the resorts, the backcountry, the local trails, the nordic centers: telemark, ski touring (skins and scales), classic, and most recently skate skiing. I love skiing. It kept me sane during my chemotherapy in 2008 and it keeps me happy and healthy now. So that’s the love affair in a nutshell!

surprise powder day on the local mountain, friday afternoon

sunny weekend ski tour

great views of the indian peaks

65 degrees on the local trails – it was so warm i wore my running skirt instead of ski pants

Right, but enough about skiing (we still have a few more months to talk about skiing). If you are serving corned beef for Saint Patrick’s Day or just because they happen to be on sale EVERYWHERE, you might be fortunate enough to have some left over. I am actually far more excited about leftover corned beef than the corned beef itself. We ate a couple of slices of corned beef with roasted vegetables, but I already had plans for the leftovers which were actually 90% of the brisket. We enjoyed delicious reuben sandwiches with melty swiss cheese and loads of sauerkraut, and then I made corned beef hash – because I’m a savory breakfast kind of girl and this is filled with ALL OF THE GOOD THINGS.

parsley, potatoes, red bell pepper, onion, eggs, salt, butter, corned beef, cream, pepper

chop the corned beef into chunks

pulse them into a coarse chop

It’s a quick prep: chop and dice. Boil the potato cubes in water for a few minutes until they are just tender, then drain them. Start sautéing the onions and peppers until they just start to brown at the edges. Now here is where I deviate from the recipe (I’ve made this a couple of times now) – instead of adding the potatoes to the onions and peppers, I think it’s better to remove the onions and peppers from the skillet so you can brown the potatoes on their own. My reason for this is because I like my potatoes golden on the edges and it’s hard for them to get proper contact with the pan if all these onions and peppers are in the way. TOTALLY in the way. Get them outta there so the potatoes can do their magical thing which is to get crisp and brown on the outside while remaining soft and fluffy on the inside. Right.

ready to get cooking

draining the boiled potatoes

melt the butter in a large skillet

sauté the onions and peppers

Of course, the first time I made this recipe (and photographed it) I goofed and added the potatoes and the corned beef to the onions and peppers at the same time. The pan was so crowded that the potatoes never seemed to brown and the corned beef began to get too crisp. That’s why I suggest cooking the potatoes alone. If you don’t care, then add the potatoes to the onions and peppers, then add the corned beef after the potatoes have had their skillet time. One step that I thought was unnecessary was the addition of cream to the skillet. But after reading positive comments on the recipe page from folks who had tried the recipe, I thought “Oh heck, why not?” The cream (like butter) adds a nice hit of rich flavor. And the final step is to make a little hole in the skillet (or four if using the large skillet) and crack an egg into each hole.

adding corned beef (the potatoes should have been added and cooked before the corned beef)

browning and crisping

add an egg if you like

This is one of those ultimate savory breakfast meals with everything in one dish. The egg is not mandatory, but we LOVE the egg. I like mine with a runny yolk, so I just drop the egg in and let it cook until I think it’s ready. Jeremy prefers his egg broken over-hard, so I let it cook a little before breaking the yolk and then I let the egg cook halfway before flipping it over in the hash. There will be bits of corned beef and potato stuck to the egg, and that’s a wonderful thing. Top it off with some salt, pepper, and fresh parsley (a few dashes of hot sauce can’t hurt either). Not only is this a fantastic breakfast for using up leftover corned beef, but it makes a most excellent dinner, too.

corned beef hash with egg, coffee, juice, and toast

Corned Beef Hash
[print recipe]
from Epicurious

1 lb. yukon gold potatoes, peeled and cut into 1/4-inch dice
1 lb. corned beef, chopped into 1-inch chunks
2 tbsps unsalted butter
1 medium onion, medium dice
1 red bell pepper, cored and cut into 1/4-inch dice
3 tbsps vegetable oil
salt and pepper to taste
1/4 cup heavy cream
4 eggs (optional)
1 tbsp parsley, chopped

Bring a quart of water to a boil in a medium saucepan. Add the diced potatoes to the boiling water and cook until just tender (took me 5 minutes). Drain the potatoes and set aside. Place the chunks of corned beef in a food processor and pulse until coarsely chopped. Set aside. Melt the butter in a skillet over medium high heat. Sauté the onions and peppers in the butter until the onions turn translucent and begin to brown at the edges. Remove the onions and peppers to a small bowl.

Add 2 tablespoons of vegetable oil to the skillet and add the potatoes. Let them brown on one side (4-5 minutes) then flip the potatoes to brown on another side (you can’t brown all the sides, you’ll be there forever). Return the onions and peppers to the skillet with the potatoes. Stir in the corned beef and let cook for 2-3 minutes. Flip sections over and let the other side brown (another 2-3 minutes). Season with salt and pepper and stir the cream into the hash. Let it cook for a minute. If serving with eggs, make a hole in the hash in the skillet for each egg. Add 1/4 tablespoon of oil in each hole, then crack an egg into each hole. Cook until the eggs achieve desired doneness (you may want to cover the pan if you want the tops of the eggs to cook faster). Serve hot. Serves 4.

more goodness from the use real butter archives

12 nibbles at “rehash”

I love your recipes and techniques. Thanks for all you do. I also have a fondness for corned beef hash and can add something I found in my quest for the perfect hash. In cooking the potatoes, the browning can be elusive unless you do what you’ve shown here. I found one more step that a local restaurant uses for their nicely browned potatoes, and that’s to dust them with cornstarch. Let the cornstarch sit for a few minutes to attach itself well, cook the potatoes about 1/2 way in the microwave, then brown them alone in a little oil. It works well for me.

As an Irish person, I don’t know what the connection is between corned beef and St Patrick’s Day is in the US but, hey, this looks amazing!

I met my hubster buster while I was in graduate school at upstate New York….Albany, NY. I don’t miss the snow there. We skied a few times in Stowe, Vermont (close to the home of Ben and Jerry ice cream). It brings me back memories…. and now I am back in school and reading your blogs between studying. It makes me want to eat wet rice. If you plan on coming over to SolCal, please shoot me an email. I would love to have you over for dinner.

This is a staple for lower and middle class Filipino houses, but ours never looked that good! It’s cheap, easy to cook, and is usually one of the first things you learn how to cook since it’s not as intimidating as many other dishes seem to be.

People also have different preferences over this dish over here – some people don’t like onions with it, and I once tasted one with no potatoes but with some soy sauce added into it (great for people like me who like salty dishes).

Now I want to go and get some corned beef. I definitely need to remember this when we have leftover beef or pork as well. We never eat all of it, and I would much rather have it with a bunch of veggies than in a big slice. So, since it looks as if my son will be going to DU (if the darn financial aid letter would finally come, we could be certain), he may still turn into a skier? Or maybe not, since he’ll still be a bit of a drive from the mountains.

It’s perfect. Everything as it should be.

I wonder how many other foods are better utilized when they are leftovers?

Woo-hoo, such a bad-ass babe in that skirt and skis pic. ) Sadly, we had no leftover corned-beef, this recipe is on my radar though.

Tara – allegedly, Irish immigrants in the 19th century couldn’t find proper Irish bacon in New York, so they bought beef briskets from their Jewish neighbors. The beef was often corned to preserve it in an era before everybody had a refrigerator.

Jen, the hash looks delicious!

Bob – Thank you for the kind words and thanks for that extra tip on cooking the potatoes. I would not have figured that one! Very cool :)

Tara – I’ll take any excuse to eat corned beef :)

Pey-Lih – that’s incredibly nice of you, but we have SO MANY friends in So Cal that it’s hard enough just visiting all of them when we visit!

Kat – Mmmm, sounds good. I’m also a salt lover (although the corned beef has some nice salt to it).

Kristin – Congratulations to your son! If he does turn into a skier, just tell him to drive really carefully getting to the mountains :) Even if he isn’t a die hard skier, going to the mountains for a day or a weekend with friends is so much fun.

Dani – ha, I think this may be one of the best :) I don’t know why some people dislike leftovers because I *love* leftovers. I think my mom and grandma instilled that in me because they never wasted food. Good habit!

farmerpam – yeah, this recipe is worth getting a corned beef to make. Alternatively, you can go to the deli and ask them to slice *thick* slices of corned beef for you and use that instead (I know it’s not the same, but it’s an optimization of time and money, right?)

Nomie – thanks for that! I never knew :)

nom, nom…. I am not a lover of corned beef but this looked tasty enough for me to get a chunk of corned beef after the holiday at the sale price and try it out. Delish! Might become my new St. Pat’s tradition!

The mountains look amazing there, and that corn beef hash looks out of this world, thank you for sharing!

Thank you!?
This was so quick, easy and extremely tasty.
I had a small piece of cooked corned meat and, as I’m still to go shopping later today I just wanted a good breakfast using up leftovers. Didn’t bother about amounts but (for once) I more or less followed instructions.
Had 3 med potatoes, 2 shallots that wouldn’t make another day plus 1 small chillie – can’t do much with just ONE lol.
Like you I prefer my eggs soft poached so, when it cracked I just scrambled it into the mixture. Probably not visually appealing but very yummy anyway.
Will definitely make this again.

Corned Beef Hash

To know me is to appreciate that I adore the evening meal on St. Patrick’s Day. The preparations begin in the morning with soda bread, the simmering of a nicely brined corned beef by afternoon and it finishes up with sides of potatoes and cabbage. Through it all, beyond the pint or two of dark beer and even the dessert, there lies something of greater desire: Corned beef hash.

Homemade corned beef hash.

What began as a use for leftover corned beef back when the kids weren’t quite on board with the whole St. Patrick’s Day meal thing has now become an intention. We purchase a larger beef brisket solely to have leftover for the hash. Getting the kids to try it was a cinch when I suggested it was Who Hash!

Not only is the dish easy to make, but it’s delicious and economical too. A serving of hash for breakfast is the first choice to come to mind, but it’s just as splendid for brunch or dinner.

Savory cast of ingredients includes: A nice piece of leftover cooked corned beef and a couple of whole tender potatoes (already cooked), fresh onion, fresh rosemary, salt & pepper.

The food processor is your sous chef for this task. If you start with the onion, you can move through the sequence without washing the bowl or blade!

Add onion to the bowl and pulse until you have a medium chop. Too fine of a dice and the onion will get lost in the hash mix. Transfer onion to a separate large mixing bowl set aside.

Cut the piece of corned beef into chunks. This is a good time to remove some of the fat if you like, but leave some for flavor and for cooking. Add half the beef to the processor bowl. Pulse the blade until the beef has a medium mince and resembles ground beef. Add the minced beef to the mixing bowl containing onions.

Add the other half of meat only this time pulse once or twice to achieve a coarse chop with chunks typical of a well-made hash from an A-list eatery. You could hand dice this step, but hey, the food processor is out, right? Add this to the mixing bowl with the ingredients.

Now dice the potato by hand and mince the fresh rosemary.

Throw everybody into the mixing bowl along with salt & pepper (to taste, salt sparingly as the corned beef already contains it) and toss together well. Over medium heat, brown the hash to your desired liking. The corned beef and potatoes are already cooked, so essentially you’re cooking the onion and crisping the potato.

Watch the video demonstration of making the hash including a technique for the perfect poached egg.

Corned beef hash with eggs

This must be the easiest way to use your leftover corned beef to actually feed the crowd. All you will need is extra potatoes and onions. I used green onions to garnish the dish and for the extra crunch.

A great addition to your breakfast dish will be egg cracked on top (or two). Just make a little nest or empty the space in the pan for it. Do you like your yolk whole or drizzling? Oh my, i love it both ways.

Actually my absolutely favorite way to cook this recipe is to make potatoes and beef crispy and well coated with butter and my yolk runny all over it. Then i mix it all up in the bowl, add hot sauce and YUM!

You can make this dish any time of the year. Corned beef is available in grocery stores year around. Or the easiest way to get it to go to a canned food isle and get yourself already cooked corned beef in the can. Probably the easiest way.

What else can you make with leftover corned beef? Paninis, wraps, sandwiches or even tacos!

Leftovers even for a leftover dish may happen. In this case, just reheat it in the microwave, removing the egg before. Or the easiest way is just to warm it up right in the pan. You can always can crack another egg and mix it all up or cook it sunnt side again.

Poached egg is another great option for your hash. Just place it on top and cut in the middle. All the yolk will come out and create that yumminess. Use bread to clean your plate from the egg and juices! Thats my go to way.

More Corned beef recipes on my blog

Breakfast is the most important part of the day and i hope this recipe will make your day better and you happier.

Watch the video: Μπρουσκέτα αβοκάντο, ντοματίνια και αυγό. Yiannis Lucacos (July 2022).


  1. Wapi

    After all and as I have not thought about it earlier

  2. Dukree

    It agree with you

  3. Gumuro

    This is incredible!

  4. Wagner

    I beg your pardon that intervened ... At me a similar situation. We will consider.

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