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Corned Beef Hash with Poached Eggs

Yankee Plus Dec 2015


by in Mar 2010
Corned Beef Hash with Poached Eggs
1 vote, 5.00 avg. rating (89% score)
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For the Poached Eggs:


  • 1 teaspoon salt
  • 8 large eggs


Pour enough water into large roasting pan to reach a depth of 2 inches. Pour enough water into a large skillet to reach a depth of 1-1/2 inches; add 1 teaspoon salt to skillet and bring to a simmer.

Crack each egg into a separate custard cup. Working with 4 eggs per batch, gently slide 1 egg at a time into simmering water in skillet. Cook just until egg whites are set, about 1 minute (yolks will be only partially cooked).

Using a slotted spoon, carefully transfer eggs to prepared roasting pan with water. Reserve skillet with water.

For the Hash:


  • 4 cups (approx.) roasted vegetables (from corned beef recipe)
  • 2 large eggs, beaten
  • 2 cups finely chopped corned beef
  • Kosher or sea salt
  • Freshly ground black pepper
  • 3 tablespoons olive oil
  • 2/3 cup sliced red onion


Chop leftover vegetables roughly and place in a large bowl. Add eggs and corned beef. Season to taste with salt and pepper; stir well. Set aside.

In a large frying pan over medium-high heat, add oil and sauté onion until softened, about 5 minutes.

Add corned beef hash mixture and cook until golden brown on bottom, occasionally pressing down with spatula, about 4 minutes. Turn hash over in small portions and cook until second side is golden brown, occasionally pressing down with spatula, about 3 more minutes.

Meanwhile, bring water in reserved skillet (from poached-egg preparation, top) to a simmer. Using a slotted spoon, gently transfer poached eggs from roasting pan back to skillet. Cook just until yolks are softly set, about 2 minutes.

Divide hash among plates. Top with one or two poached eggs and serve. Season to taste with salt and pepper.

Updated Wednesday, March 10th, 2010

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