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Corned Beef Hash with Poached Eggs

Source: Casual Cuisines of the World - Diner
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Rating: 4   Reviews: 4 See Reviews
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Active Time:  40 Minutes
Total Time:  40 Minutes
  Serves 4
This transformation for leftover meat gets its name from the French hacher, "to chop." The dish had become so popular by the mid-19th century that the economical American eateries serving it were nicknamed hash houses. For red flannel hash, add 2 or 3 beets, cooked, peeled and cubed, with the corned beef.
For Hash:
salt to taste, plus 1 teaspoon salt
2 1/2 lb white potatoes or red potatoes, peeled and cut into 1/2-inch cubes
3 cups cubed cooked corned beef (1/2-inch)
1/2 cup heavy cream
2 tablespoons finely chopped fresh parsley
1 teaspoon worcestershire sauce
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
1 large yellow onion, finely chopped
For Eggs:
8 eggs
Fresh parsley sprigs, optional
Freshly ground pepper
Corned Beef Hash with Poached Eggs Recipe at
FOR HASH: Fill a large pot three-fourths full with water, salt it lightly and bring to a boil. Add the potatoes, return to a boil, and boil until nearly tender when pierced with a fork, 7-10 minutes. Drain well.

In a large bowl, combine the boiled potatoes, corned beef, cream, parsley, Worcestershire sauce, 1/2 teaspoon of the salt and the cayenne pepper. Mix well.

In a large nonstick frying pan over medium heat, warm the vegetable oil. Add the onion and sauté, stirring occasionally, until translucent, 4-5 minutes. Add the potato mixture and mix well to distribute the onions evenly. Spread the corned beef hash evenly in the pan. Cook, flattening the hash with a spatula occasionally, until a slight crust forms on the bottom, about 10 minutes. Run the spatula around the pan edge as necessary to prevent sticking. Turn the mixture over and continue cooking, stirring frequently to break up the hash, until crusty and browned, 12-14 minutes longer. Remove from the heat, cover and keep warm.

FOR EGGS: In a large frying pan with high sides and a tight-fitting lid (or 2 pans if the pan is not very large), bring a generous amount of water to a rolling boil. Add the remaining 1/2 teaspoon salt. Turn off the heat. Immediately crack the eggs and gently release them just above the surface of the water. Cover and leave undisturbed for about 3 minutes for runny yolks or 5 minutes for set yolks. Using a slotted spoon, transfer the eggs to a paper towel-lined plate to drain briefly.

TO SERVE: Spoon the hash out onto warmed small individual plates and top with the eggs. Garnish with parsley, if desired, season to taste with salt and pepper and serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Creative Corned Beef
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 871
Fat. Total: 47g
Fiber: 5g
Carbohydrates, Total: 57g
Sodium: 2035mg
% Cal. from Fat: 49%
Cholesterol: 575mg
Protein: 54g
Spotlight Recipe Review See all 4 reviews »

Rating: 5
by: GARY, KY Reviewed: 10/17/2012
It's food!
Does every posted recipe have to be "healthy"?! Indulge yourself from time to time. The whole country ain't obese. This was right good.
68 people gave this Cheers. Click here to Cheer this review. Report Violation
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