Corned Beef Hash with Poached Eggs

This corned beef hash is a fun twist on a classic St Patrick's day brunch or dinner! It has all the amazing flavors of corned beef, potatoes and cabbage but add a poached egg and you get all the creaminess and goodness you didn't know you needed in your life! This recipe is a favorite and we have made it every single year since the first time we cooked it! It is SO delicious!

I had never celebrated St Patrick's day while growing up in France! This is a holiday I actually discovered after moving the United States. In fact, I don't think I had ever eaten corned beef either! Ohhhh how much was I missing out!

Corned Beef Hash with Poached Eggs Ingredients

This recipe is written for 2 portions but you will have leftover meat. You can scale it in the recipe card for more!

• 2 lbs corned beef
• 1 large sweet potato
• 1 large russet potato, or 2 small ones
• 3-4 green onions
• 1 cup of shredded green cabbage
• 1 cup of shredded red cabbage
• 2 garlic cloves
• 1 medium shallot
• 2-4 eggs
• 2 tablespoon of oil for cooking
• 1 onion and 1 sliced lemon to cook with the meat
• salt & pepper

Why This Recipe Works

• It is more fun than just a classic corned beef dish! The flavors in this hash are incredible!
• It will make you practice your chopping skills! But seriously it will be worth it I promise!

How to make Corned Beef Hash with Poached Eggs

You will need a large pan, a small pot and an oven-safe dish with a cover.

Step 1 → Cook the corned beef. This step will take a few hours so make sure to plan ahead. Preheat the oven at 350.Put the corned beef into an oven-safe dish, add the chopped onion, slices of fresh lemon on it and about a cup of water. Cover and bake at 350 for about 1 hour per pound. So if the meat weighs 3 pounds, it will take about 3 hours. Another option will be to follow the cooking directions on the meat package.

Step 2 → Once the meat is getting close to being cooked, chop all the vegetables. Cut the potatoes in small pieces, either squares or sticks. Make sure they are not too thick or they will take longer to cook. Chop the shallots, green onions and mince the garlic.

Step 3 → Add the oil to a hot pan, then the two kind or potatoes, shallots, salt and pepper. Cook for about 12-13 minutes on medium high, stirring often.

Step 4 → Add the cabbage, garlic and green onions (save a few pieces of those for garnish) and cook for another 10 minutes or until the potatoes are completely tender, stirring often.

Step 5 → When the veggies are almost ready, warm up a small pot with water to poached the eggs. Add a pinch of salt and a splash of vinegar to the water. You can do 1 or 2 per person depending on your preference. If you cook more than 2, you will want to cook them in 2 batches. 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 pot) and cook for 3 minutes. Remove with a slotted spoon and rest on a paper towel. Click here for a video on how to perfectly poached eggs.

Step 6 → Add the hash to plates or bowls, add some of the sliced meat and top with the eggs and green onions saved for garnish! Optional: add a little hot sauce and sour cream. Enjoy!

Variations & Tips

• If you don't like poached eggs, you can definitely do over-easy or skip completely. Replace with a little sour cream so you still get that delicious creaminess.