Corned Beef Hash with Fried or Poached Egg
Transform your breakfast or brunch routine with this hearty Corned Beef Hash with Fried or Poached Egg. Packed with tender, golden-brown potatoes, savory chunks of cooked corned beef, and the aromatic trio of sautéed onion, garlic, and optional bell pepper, this one-skillet wonder is pure comfort food. Perfectly crispy edges give way to a soft, flavorful mixture that’s crowned with your choice of a runny poached egg or a sunny fried egg. Quick to prepare and visually stunning with optional paprika and parsley garnish, this dish is a satisfying way to reinvent leftovers or indulge in a flavorful start to the day.
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Recipe Information
Ingredients
- 2 cups cooked corned beef
- 2 medium russet potatoes, peeled and diced
- 1 medium yellow onion, finely chopped
- 1 medium bell pepper, diced (optional)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 4 eggs
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons paprika (optional, for garnish)
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
Peel and dice the russet potatoes into small cubes (roughly 1/2 inch). Rinse them under cold water to remove excess starch, then pat them dry with a clean towel.
Heat a large non-stick or cast-iron skillet over medium heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil to the skillet.
Once the fat is hot, add the diced potatoes. Cook, stirring occasionally, for 10–12 minutes, or until the potatoes are golden brown and cooked through. Remove the potatoes from the skillet and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter. Add the chopped onion and diced bell pepper (if using). Sauté for 3–4 minutes, or until softened.
Add the minced garlic to the skillet and cook for another 30 seconds, or until fragrant.
Stir in the cooked potatoes and corned beef. Sprinkle with salt and black pepper. Stir well to combine all the ingredients and press them down into the skillet to form a uniform layer.
Cook undisturbed for 5–7 minutes, or until the bottom is crispy. Flip the mixture in sections, press it down again, and cook for another 5–7 minutes until crispy on the other side.
If frying eggs: Heat a separate skillet over medium heat, grease lightly, and fry the eggs to your desired doneness (sunny side up, over easy, etc.).
If poaching eggs: Bring a pot of water to a gentle simmer, add a tablespoon of vinegar, and create a vortex by stirring the water with a spoon. Crack an egg into a small bowl, then gently slide it into the water. Poach for 3–4 minutes, or until the whites are set but the yolk is runny. Repeat for the remaining eggs.
To serve, divide the corned beef hash among plates, top each portion with a fried or poached egg, and garnish with paprika and chopped parsley, if desired.
Nutrition Facts
Calories |
2262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.8 g | 188% | |
| Saturated Fat | 53.6 g | 268% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1267 mg | 422% | |
| Sodium | 6091 mg | 265% | |
| Total Carbohydrate | 108.4 g | 39% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 13.9 g | ||
| Protein | 121.6 g | 243% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 268 mg | 21% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3536 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
