Easy Corned Beef Hash with Poached Eggs
A hearty dish combining corned beef, crispy potatoes, and poached eggs, perfect for weeknight dinners or brunch.
Servings: 4 servings
Equipment
- Large Skillet
- Medium saucepan
- Slotted Spoon
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
- Dice the corned beef, wash and peel the potatoes, and chop the onion and bell pepper.
- Heat olive oil in a large skillet over medium heat until shimmering.
- Add diced potatoes to the skillet, season with salt and pepper, and cook undisturbed for about 5 minutes.
- Stir the potatoes and cook for another 5 minutes until crispy on all sides.
- Add chopped onion and green bell pepper to the skillet and cook for an additional 5-7 minutes until tender.
- Stir in the diced corned beef and cook for another 5 minutes until heated through.
- Meanwhile, poach the eggs in a medium saucepan of simmering water with a splash of vinegar for 3-4 minutes.
- Once the hash is cooked, taste and adjust seasoning if necessary. Serve hot topped with poached eggs.
- Garnish with fresh herbs before serving.
Notes
For variations, consider adding jalapeños for spice or using sweet potatoes for a different flavor.