Looking for a hearty, comforting dish that will elevate your breakfast game? Look no further than this mouthwatering Corned Beef Hash with Poached Eggs! Perfectly crispy potatoes and savory corned beef come together in a symphony of flavors, topped with a luscious poached egg that oozes golden yolk with every bite. Whether you’re serving it for brunch or a cozy dinner, this Irish-inspired recipe is sure to impress your family and friends. Get ready to discover the secret to making this classic dish that will leave everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Irish
Serves: 4 servings
Ingredients
- 2 cups cooked corned beef, diced
- 2 cups diced potatoes
- 1 onion, diced
- 2 tablespoons olive oil
- 4 eggs
- Salt and pepper to taste
Instructions
- Prepare all ingredients by dicing the cooked corned beef into small, uniform cubes. Peel and dice the potatoes into 1/2-inch pieces, and finely chop the onion.
- Heat olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add diced potatoes and cook for 5-7 minutes, stirring occasionally, until they begin to turn golden and crisp on the edges.
- Add the chopped onions to the potatoes and continue cooking for an additional 3-4 minutes until the onions become translucent and slightly caramelized.
- Incorporate the diced corned beef into the potato and onion mixture. Season generously with salt and freshly ground black pepper. Cook for another 5-6 minutes, pressing the hash down occasionally to create crispy edges.
- While the hash is cooking, fill a separate wide pan with about 3 inches of water. Bring to a gentle simmer and add a splash of white vinegar to help the egg whites coagulate.
- Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water and carefully slide each egg into the water. Poach for 3-4 minutes until the whites are set but the yolks remain runny.
- Remove the hash from heat and divide it evenly among four plates, creating a rustic, crispy mound on each plate.
- Using a slotted spoon, remove the poached eggs from the water and gently place one on top of each hash serving. Blot the eggs with a paper towel to remove excess water.
- Garnish with additional freshly ground black pepper and serve immediately while the hash is hot and crispy, and the egg yolks are still soft and runny.
Tips
- Choose the Right Potatoes: Opt for starchy potatoes like Russets or Yukon Golds, as they will become crispy on the outside while remaining fluffy on the inside.
- Prep Ahead: To save time, you can prepare the corned beef and potatoes the day before. Just store them in the refrigerator until you're ready to cook.
- Don’t Rush the Cooking: Allow the potatoes to cook undisturbed for a few minutes to develop a nice golden crust before stirring.
- Perfect Poached Eggs: For perfectly poached eggs, ensure the water is at a gentle simmer, not boiling. Adding vinegar helps the egg whites set quickly.
- Serving Suggestions: Serve with a side of fresh fruit or a simple green salad for a balanced meal. A sprinkle of fresh herbs like parsley or chives can also add a burst of freshness.
- Customize Your Hash: Feel free to add other ingredients like bell peppers or spinach for extra flavor and nutrition.
- Serve Immediately: This dish is best enjoyed right after cooking when the hash is crispy and the eggs are warm and runny!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 20g
Protein: 25g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 220mg
