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This is a picture of corned beef hash topped with a poached egg.

Corned Beef Hash with Poached Eggs

Priscilla Lawrence
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!
5 from 5 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 2 servings
Calories 572.5 kcal

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.
    This is a picture of the potatoes and shallot cooking in a skillet.
  • 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.
    This is a picture of a skillet with cabbage and green onion added.
  • Add the chopped cooked corned beef. Stir everything and cook for about 2-3 more minutes.
    This is a picture of a skillet with the cooked veggies and corned beef added.
  • 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.
    This is a picture of two poached eggs on a plate.
  • 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

*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition

Serving: 1serving | Calories: 572.5kcal | Carbohydrates: 52.2g | Protein: 28.2g | Fat: 21.4g | Saturated Fat: 6.8g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 10.9g | Trans Fat: 0.01g | Cholesterol: 224.9mg | Sodium: 829.4mg | Potassium: 1493.6mg | Fiber: 7.5g | Sugar: 8.8g | Vitamin A: 16981.1IU | Vitamin C: 82.9mg | Calcium: 137.5mg | Iron: 5.3mg
Keywords brunch, corned beef hash, saint patrick's day, st patty's day
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