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Crispy Corned Beef Hash Skillet with Poached Eggs

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A quick and easy breakfast skillet featuring crispy corned beef hash paired with soft poached eggs, perfect for using leftovers or a comforting brunch.

Ingredients

Scale
  • 12 oz (340 g) corned beef, diced or shredded
  • 2 medium russet potatoes (about 1 lb / 450 g), peeled and diced small
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (optional)
  • 4 large eggs, room temperature
  • 1 tablespoon white vinegar

Instructions

  1. Peel and dice the russet potatoes into roughly 1/2-inch cubes. Toss them in a bowl with a teaspoon of olive oil and a pinch of salt.
  2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add diced potatoes, spreading them out evenly. Let cook without stirring for 5–7 minutes to get a golden crust, then stir and cook for another 8–10 minutes until tender and browned.
  3. Push the potatoes to the side of the pan, add the diced onion with a pinch of salt. Cook for 4–5 minutes until translucent and slightly caramelized. Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. Stir in the diced or shredded corned beef. Press it down gently and let it crisp for 3–4 minutes without stirring, then mix to combine. Adjust seasoning with salt and black pepper.
  5. Fill a medium saucepan with 3–4 inches of water and bring to a gentle simmer. Add 1 tablespoon white vinegar. Crack one egg into a small bowl, then gently slide it into the water. Poach for 3 minutes for soft yolks. Use a slotted spoon to remove and drain on a paper towel. Repeat with remaining eggs.
  6. Divide the hash onto plates or serve straight from the skillet. Top each portion with a soft poached egg. Garnish with chopped fresh parsley.

Notes

Use room temperature eggs for better poaching results. Keep the poaching water at a gentle simmer, not a rolling boil, to prevent eggs from breaking. Resist stirring potatoes too often to develop a crispy crust. If dairy-free, substitute butter with extra olive oil. For a vegetarian version, swap corned beef with sautéed mushrooms or smoked tempeh.

Nutrition

Keywords: corned beef hash, poached eggs, breakfast skillet, leftover corned beef, crispy hash, brunch recipe, easy breakfast

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