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corned beef hash with poached eggs

(2 ratings)
Recipe by
Kathy D

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.

(2 ratings)
yield 6 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For corned beef hash with poached eggs

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

How To Make corned beef hash with poached eggs

  • 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!

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