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Crispy Corned Beef Hash Breakfast Skillet with Poached Eggs

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A hearty and flavorful breakfast skillet featuring crispy corned beef hash topped with perfectly poached eggs. Quick and easy to prepare, this recipe transforms simple leftovers into a comforting morning meal.

Ingredients

Scale
  • 12 ounces (340 g) corned beef, diced or shredded
  • 3 medium Yukon Gold or Russet potatoes (about 1 pound/450 g), peeled and diced into ½-inch cubes
  • 1 medium yellow or white onion, finely chopped
  • 2 cloves garlic, minced (optional)
  • 2 tablespoons (30 g) unsalted butter, softened
  • 2 tablespoons (30 ml) vegetable oil or neutral oil (such as avocado oil)
  • 2 tablespoons fresh parsley, chopped
  • 4 large eggs, fresh and at room temperature
  • Salt and black pepper, to taste
  • Optional: pinch of smoked paprika or cayenne pepper

Instructions

  1. Peel and dice potatoes into ½-inch cubes. Rinse under cold water to remove excess starch, then pat dry with a clean towel. (This helps achieve crispiness.)
  2. Heat 1 tablespoon of vegetable oil and 1 tablespoon of butter in a large skillet over medium heat. Add diced potatoes, season lightly with salt and pepper, and cook, stirring occasionally, until golden and tender, about 15-20 minutes. Add more oil if potatoes stick.
  3. Push potatoes to one side of the skillet. Add chopped onions and garlic to the free space and cook until onions are translucent and fragrant, about 5 minutes. Combine with potatoes.
  4. Add diced corned beef to the skillet, breaking up any chunks. Spread evenly and press down gently. Cook without stirring for 5-7 minutes to crisp the bottom layer, then carefully flip sections to crisp the other side. Adjust heat as needed to avoid burning. Total time about 10-12 minutes.
  5. Meanwhile, bring a medium pot of water to a gentle simmer (about 180°F/82°C). Add a tablespoon of vinegar (optional). Crack each egg into a small bowl and gently slide into simmering water. Poach for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
  6. Taste the hash and add salt, pepper, and optional smoked paprika or cayenne to your liking. Sprinkle with fresh parsley.
  7. Serve portions topped with a poached egg, letting the yolk run over the crispy hash.

Notes

Do not stir the hash too often to allow a crispy crust to form. Use medium heat to avoid burning. Fresh eggs poach best. A splash of vinegar helps egg whites coagulate. If hash is too wet, cook uncovered longer to evaporate moisture. Leftovers reheat best in a skillet to maintain crispiness. Poached eggs are best served fresh.

Nutrition

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

Find it online: https://hungermind.com/crispy-corned-beef-hash-breakfast-skillet-with-poached-eggs-easy-recipe/