Corned Beef Hash with Poached Eggs

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!

This post contains affiliate links from Amazon and other retailers. When you click on these links, I may earn a small commission from qualifying purchases at no extra cost to you. It helps me maintain this website and create new recipes. Thank you for your support! Please read my privacy policy for more details.

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.

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