Corned Beef Hash with Poached Eggs

Kathy D

By
@LifeIsGoodkd

A great breakfast recipe - or lunch - or even dinner! You can use deli corned beef for the this recipe by Sandra Lee. I like my egg yolks runny, but you can choose to cook your eggs longer.


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Comments:

Serves:

6

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

2 Tbsp
vegetable oil
1/2 c
red onion, thinly sliced
1 1/2 lb
deli corned beef, coarsely chopped
1 bag(s)
32 oz bag frozen southern-style hash browns
2 Tbsp
southwest steak marinade seasoning, mccormick grill mates
1 medium
green bell pepper, sliced into 1/4 inch strips
1 medium
red bell pepper, sliced into 1/4 inch strips
1/2 c
green onions, chopped
2 Tbsp
beef broth, low-sodium
1 dash(es)
worcestershire sauce
1 Tbsp
white vinegar
6
eggs
6 slice
bread

Directions Step-By-Step

1
For the hash, heat oil in a large skillet over medium heat.
2
Add the red onion and cook until softened, about 3 minutes. Add corned beef, hash browns, steak marinade seasoning, peppers, green onions, broth and Worcestershire sauce. Cook, stirring occasionally, until potatoes are golden and crisp, about 15 minutes.
3
For the eggs, fill a shallow skillet two-thirds full with water. Add vinegar. Place 6 medium biscuit cutters in water so they lay flat on the bottom of skillet. Bring to a simmer over low heat.
4
Break 1 egg and drop into a biscuit cutter. Repeat for remaining eggs. Simmer until eggs are poached, about 4 minutes. If desired, poach an additional 1-2 minutes until yolks are cooked through (I don't). Carefully remove eggs with spatula. Serve eggs and corned beef hash with toast!

About this Recipe

Course/Dish: Other Breakfast
Main Ingredient: Eggs
Regional Style: Irish