This delicious corned beef hash is such a fun way to use leftover meat from your St Patrick's Day celebration! A mixture of potatoes, cabbage, shallot, garlic, green onions and corned beef topped with a tasty, runny poached egg. So good!
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Why you'll love this recipe
- It's absolutely delicious! The hash is filled with flavor from all the different veggies, salty corned beef and the poached eggs add an incredible creaminess that really makes this dish so good.
- This recipe is easy and very satisfying. The ingredients are nutritious, balanced, colorful, and filling.
- It's such a fun twist on corned beef and cabbage. We use both green and red cabbage, adding potatoes and eggs makes it great for a beautiful elevated brunch you could served with this crustless quiche, frittata and baked oats.
Key ingredients and variations
- Cooked corned beef: you'll be using already cooked or leftover corned beef. It's important to keep that in mine, because cooking corned beef would add 2-3 hours to this recipe.
- Potatoes: we use a mix of Russet potatoes and sweet potatoes for this recipe. The texture and taste are just so good in a hash. You could replace the sweet potato with carrots if you wanted. Make sure they're cut fairly small cause they're being sautéed raw and won't be precooked.
- Cabbage: a mix of green and red (also called purple). They're both delicious and add texture, nutrients and color to the recipe. You can shred or chop it, whichever you prefer.
- Shallot: you can replace it with onion, but the shallot has a sweeter flavor.
- Green onions: they're amazing in this ash, save some of the green parts for a freshness as a garnish.
- Eggs: use 1 or 2 eggs per serving. Since poached eggs have a runny yolk, use pasture-raised eggs if possible for a better taste. You can also cook the eggs differently if you'd like. Over easy or sunny side up eggs would worked great too.
How to make corned beef hash
- Before making this recipe, make sure that you already have cooked corned beef.
- You'll need to so some chopping which is great to practice your skills.
Sautée the shallot and potatoes until a little tender, about 12 minutes.
Then add the cabbage, garlic and green onion and continue cooking for about 10 more minutes.
Add the corned beef, continue cooking for a few minutes until warm.
Make the poached eggs (video how to make poached eggs) and serve.
More Recipes with Beef
If you love beef check these out!
tips
- Dice the potatoes small and about the same size so they cook fast and evenly. If they're too big, they'll take too long too cook.
- Poaching eggs: don't be intimidated about poaching eggs, it's a lot easier that you might think. Bring water to a low boil in a small pot, water just bubbling. Make sure the eggs are already cracked in small bowls to make sure the yolk doesn't break when gently adding them to the water, one at a time. Two eggs at a time so they cook evenly and the pot doesn't get crowded. Once the egg are in the water, add 3 minutes to the timer. Remove them with a slotted spoon and place them on paper towels to drain all the liquid.
- Play with toppings! A little sour cream, hot sauce, extra green onions make this dish irresistible.
- Make the eggs right before serving for the best warm runny yolk.
- While this corned beef hash is best eaten right away, you can save leftovers refrigerated for up to 3 days, but make fresh eggs.
Frequently Asked Questions
Absolutely. Over-easy, sunny side up, fried eggs would work too. If you don't like runny yolk, add a little sour cream or yogurt to the dish to add some creaminess.
Follow the package instruction. They usually give a couple of different options, you can add fresh lemon slices and onions to the pot you cook it in for extra flavor. Be aware that it takes 2-3 hours.
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Corned Beef Hash with Poached Eggs
Equipment
- large skillet with high sides
- wooden spoon
- small pot
- large slotted spoon
- paper towels
Ingredients
- 1-2 tablespoons extra virgin olive oil or avocado oil
- 1 shallot chopped
- 1 sweet potato diced or sliced in thin sticks
- 1-2 russet potato diced or sliced in thin sticks
- salt to taste
- black pepper to taste
- 1 cup green cabbage shredded or chopped
- 1 cup red cabbage shredded or chopped
- 3 green onions chopped, plus more for garnish
- 2 cloves garlic chopped or minced
- 8 ounces cooked corned beef
For the poached eggs
- 1 splash vinegar
- salt
- 2-4 eggs or more
Instructions
- Prep all the vegetables by dicing them all small. Don't chop the potatoes too large or they'll need extra time to cook.
- Heat up oil in large skillet over high heat. Reduce heat to medium, add the chopped shallot, both kind of potatoes. Sprinkle salt and pepper and cook for about 11-13 minutes, or until potatoes are starting to feel tender, stirring often.
- Then add the cabbage, green onions and garlic, and cook for about another 9-10 minutes or until the potatoes are completely tender when poked with a fork, stirring often.
- Add the chopped cooked corned beef. Stir everything and cook for about 2-3 more minutes.
- When the hash is almost ready, heat up water in a small pot, add a pinch of salt and a splash of vinegar. To poached eggs, bring the water to a gentle boil, crack the eggs in individual bowls, swirl the water in a circular motion with a spatula and add the eggs one at a time (up to 2 per small pot) and cook for 3 minutes keeping the water at a very low boil. Remove eggs with a slotted spoon, and let rest on a paper towel.
- Plate the hash, top with the poached eggs. Adjust salt and pepper if needed. Garnish with green onions and topping of choice such as hot sauce or sour cream. Enjoy!
Notes
- How to poached eggs: Click here for a video on how to perfectly poached eggs
- The recipe is written for about 2 servings, but can be very easily adjusted. Add more cooked corned beef and eggs if you'd like.
Nutrition
About Priscilla Lawrence
Hi there, I'm Priscilla Lawrence! Welcome to Sprinkled With Balance where I share elevated and approachable nutrient-rich recipes that aren't overly restrictive, complicated or boring! Based in California but born and raised in France, I'm a mom of two, former certified nutritionist, recipe developer, and food photographer.
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