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Corned Beef Hash with Poached Egg



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2 lb. 8 oz. Yukon Gold potatoes, steamed
Oil, as needed
1 lb. 8 oz. cooked corned beef
2 tbsp. fresh rosemary, chopped
1 tbsp. fresh chives, chopped
2 tbsp. fresh thyme, chopped
1 cup unslated butter (about 8 oz.)
Salt, to taste
Pepper, to taste
12 large eggs
2 tbsp. chives, chopped


  1. 1
    Dice potatoes. Deep fry or sauté potatoes in oil until crisp. Remove and reserve.
  2. 2
    Julienne the corned beef into 1/4" wide strips; reserve.
  3. 3
    In large skillet, melt butter over medium heat. Stir in potatoes and herbs such as rosemary, 1 tbsp. chives and thyme; sauté 2 minutes. Stir in beef; sauté additional 2 minutes. Season to taste with salt and pepper.  Remove from heat; keep warm.
  4. 4
    Poach eggs in small batches in acidified water (1 tsp. vinegar to 1 qt. water) until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Remove and keep warm.
  5. 5
    To serve, portion about 1/2 cup hash on small plate. Top with a poached egg. Sprinkle on 1 tsp. chives. Serve immediately.

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cuisines North & South American, Other North American
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