Corned Beef Hash with Poached Eggs

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 votes
10 Min
20 Min
Stove Top


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 slice

How to Make Corned Beef Hash with Poached Eggs


  • 1For the hash, heat oil in a large skillet over medium heat.
  • 2Add 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.
  • 3For 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.
  • 4Break 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!

Printable Recipe Card

About Corned Beef Hash with Poached Eggs

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