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Crispy Corned Beef Hash with Poached Eggs and Cheddar

crispy corned beef hash - featured image
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A quick and easy breakfast recipe that transforms leftover corned beef into a crispy, cheesy hash topped with silky poached eggs. Perfect for a hearty and comforting brunch.

Ingredients

Scale
  • 8 ounces corned beef, diced or shredded (leftover preferred)
  • 2 medium Yukon Gold or red potatoes, peeled and diced into small cubes
  • 1 small yellow onion, finely chopped
  • 1 cup shredded sharp cheddar cheese (about 100g)
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 4 large eggs, for poaching
  • 2 tablespoons fresh parsley, chopped (optional)
  • Salt and freshly cracked black pepper, to taste
  • 1 tablespoon white vinegar, for poaching eggs

Instructions

  1. Parboil the potatoes: Bring a pot of salted water to a boil. Add diced potatoes and cook for 5 minutes until just tender but not falling apart. Drain and let them dry completely (about 10 minutes).
  2. Prep your corned beef and onions: Chop the onion finely and dice or shred the corned beef into bite-sized pieces. Set aside.
  3. Cook the hash base: Heat butter and olive oil in a large skillet over medium heat. Add the onions and sauté for 3-4 minutes until translucent and fragrant.
  4. Add potatoes and corned beef: Toss the potatoes into the skillet, spreading them out evenly. Let them cook undisturbed for about 5 minutes to form a golden crust. Then add corned beef and gently stir everything together. Press down lightly and cook for another 5-7 minutes, flipping sections occasionally to get more crispy edges.
  5. Mix in shredded cheddar: Sprinkle the cheese over the hash, gently folding it in so it melts and binds the mixture. Cook for an additional 2 minutes until the cheese is gooey and slightly browned.
  6. Poach the eggs: Fill a medium saucepan with water, add white vinegar, and bring to a gentle simmer. Crack each egg into a small bowl, then slowly slip it into the simmering water. Cook for 3-4 minutes until whites are set but yolks remain runny. Remove with slotted spoon and drain on paper towels.
  7. Season and garnish: Taste the hash and season with salt and freshly cracked black pepper as needed. Sprinkle chopped parsley on top for a pop of color and freshness.
  8. Plate and serve: Serve the crispy corned beef hash hot with poached eggs perched on top, allowing yolk to mingle with cheesy hash.

Notes

Parboiling and drying the potatoes before frying is key to achieving a crispy texture. Use a mix of butter and olive oil to prevent burning and add flavor. Add cheese towards the end to melt without burning. Poach eggs gently with vinegar to keep whites intact. Reheat leftovers gently in a skillet to maintain crispiness.

Nutrition

Keywords: corned beef hash, breakfast, poached eggs, cheddar, crispy hash, brunch, leftover corned beef

Find it online: https://yumnode.com/crispy-corned-beef-hash-with-poached-eggs-and-cheddar-easy-recipe-for-breakfast/