Name: Crispy Corned Beef Hash with Poached Eggs Recipe
Prep time: 2 min
Cook time: 15 min
Total time: 17 min
Cuisine: American
Ingredients: 1 can corned beef hash; 3 tablespoons water, plus more if needed; 4 eggs

Jump to Recipe· 4.4 from 16 reviews

If you’re on the hunt for a cozy, satisfying breakfast that’ll impress anyone you serve it to, let me introduce you to my all-time favorite: Crispy Corned Beef Hash with Poached Eggs Recipe. This dish hits that perfect balance of crispy, tender, and savory, topped with silky, delicate poached eggs that gently ooze with every bite. I’ve cooked this so many times on lazy weekend mornings and I promise you, once you try it, it might just become your weekend tradition too. Stick around—I’m sharing every detail and tip so you can nail it on your very first attempt!

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Why This Recipe Works

Perfect Texture Contrast: The crispy bottom of the corned beef hash contrasts beautifully with the tender, runny eggs on top.
Minimal Ingredients, Maximum Flavor: Just a few pantry staples come together for a hearty, crowd-pleasing meal.
Easy Weekender Brunch: It feels fancy but takes less than 20 minutes, giving you more time to enjoy your morning coffee.
Versatile and Customizable: You can tweak the eggs’ doneness or add your favorite herbs and spices, making this recipe truly yours.

Crispy Corned Beef Hash with Poached Eggs, corned beef hash breakfast ideas, easy corned beef hash recipe, weekend breakfast recipes, savory breakfast with eggs - The image shows a black pan filled with a cooked base layer of browned, small diced potatoes mixed with browned ground meat. On top, there are four cooked sunny-side-up eggs evenly spaced across the pan. The eggs have bright yellow yolks with slightly firm, white edges and are sprinkled lightly with black pepper. The texture of the potatoes and meat looks crispy and crumbly, while the egg whites are smooth and slightly shiny. The scene is close-up, focusing on the cooked dish in the pan. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Crispy Corned Beef Hash with Poached Eggs Recipe keeps it simple but smart: the canned corned beef hash is a flavor-packed shortcut, while fresh eggs poached right in the skillet add that restaurant-quality touch. Grab a good-quality canned hash — it really does make a difference — and fresh eggs for best results.

Corned Beef Hash: Look for one with a good balance of meat to potatoes, and avoid those too salty or mushy.
Water: This helps steam and gently poach the eggs right in the pan without any special equipment.
Eggs: Fresh eggs make poaching easier — the whites hold their shape better and look prettier when served.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love about this Crispy Corned Beef Hash with Poached Eggs Recipe is how easy it is to customize. You can make it just the way you like it every time—whether that means adding a kick of spice or going ultra-simple for a weekend snack. Trust me, you’ll find your own spin quickly.

Add Veggies: I sometimes toss in diced onions or bell peppers before cooking the corned beef hash for extra color and sweetness—it adds a fresh bite that balances the savory saltiness.
Spice It Up: A dash of smoked paprika or a sprinkle of crushed red chili flakes takes this hash to the next level if you want a little heat.
For Low-Sodium: Use a low-sodium canned hash or rinse it lightly before cooking to reduce salt without losing flavor.

Step-by-Step: How I Make Crispy Corned Beef Hash with Poached Eggs Recipe

Step 1: Heat and Crisp the Corned Beef Hash

Start by heating a large skillet over medium-high heat. Add your canned corned beef hash and spread it out evenly to about half an inch thick. Now, here’s the secret: let it cook undisturbed for about 10 minutes. I know it’s tempting to stir but don’t! That’s how you get the best crispy crust on the bottom—like little golden pockets of joy.

Step 2: Create Wells and Add Eggs

Once that delicious crust forms, use your spatula to gently push aside a small section of the hash at one edge of the pan and pour in about 3 tablespoons of water. Then create four small wells where you’ll crack your eggs—think of it like making little nests that keep the eggs contained. This doesn’t have to be super deep, just enough so the eggs don’t run everywhere when you add them.

Step 3: Poach the Eggs Right in the Pan

Carefully crack each egg into its well. Cover your skillet and turn down the heat to medium-low. The water will steam and gently poach the eggs in about 2 to 4 minutes, depending on how you like your yolks. I usually check around 2 minutes and add more water if needed—adding a splash more helps the poaching process along. Three minutes will get you runny yolks, but four will yield a firmer, jammy finish.

Step 4: Serve Immediately and Enjoy

When the eggs look perfectly poached and the yolk jiggles just right, it’s time to serve. Use a spatula to carefully lift portions of crispy hash with an egg on top onto plates. Don’t forget to scrape up some of those crispy bits—they’re the best part, promise!

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Pro Tips for Making Crispy Corned Beef Hash with Poached Eggs Recipe

Patience Pays Off: Let the hash crisp undisturbed—it makes all the difference in texture.
Use a Large Skillet: Giving your hash space to spread out ensures even crisping and easy egg wells.
Water for Poaching: Don’t skip the water step—it creates steam that gently cooks the eggs without toughening them.
Cover the Pan: This traps steam and lets your eggs cook perfectly without flipping or fussing.

How to Serve Crispy Corned Beef Hash with Poached Eggs Recipe

Garnishes

For garnishes, I’m a sucker for a handful of freshly chopped parsley or chives on top—it brightens the dish and adds a pop of color. A little cracked black pepper or even a light drizzle of hot sauce also works wonders if you like a bit of heat. And if you have a squeeze of fresh lemon juice nearby, that brightness pairs deliciously with the rich corned beef.

Side Dishes

To round out the meal, I usually serve this with some simple buttered toast or crusty bread to soak up the runny yolks. Fresh fruit or a light green salad helps balance all the richness too. When friends come over, I sometimes add roasted tomatoes on the side—they bring a wonderful juicy sweetness that complements the savory hash perfectly.

Creative Ways to Present

For a brunch party, I like serving the hash in individual cast iron skillets—it keeps the dish warm and looks super inviting on the table. Another fun trick is layering the hash and eggs inside toasted English muffins for easy handheld breakfast sandwiches. Trust me, your guests will love the crispy edges and runny yolk combination!

Make Ahead and Storage

Storing Leftovers

Leftover corned beef hash keeps really well in an airtight container in the fridge for up to 3 days. To keep that crispy texture, I like to reheat it in a skillet rather than the microwave—this revives that golden crust and avoids sogginess. Just gently warm it over medium heat stirring occasionally.

Freezing

I’ve frozen leftovers of just the corned beef hash, and it works nicely. Freeze in portions with parchment paper between layers to prevent clumping. When you want to use it, thaw overnight in the fridge and crisp it up fresh in the skillet before serving. I don’t recommend freezing with the eggs, though—the poached eggs don’t freeze well and lose their texture.

Reheating

For reheating, as I mentioned, go skillet all the way. Microwave ruins the crispiness for me. A quick reheat on medium heat with a bit of oil or butter gets the hash back to golden perfection. If you want to fresh poach eggs or fry new ones to top it, that’s my favorite way to revive leftovers and make them feel brand-new.

FAQs

Can I use fresh corned beef instead of canned hash for this recipe?

Yes, you can! Fresh corned beef will work, but you’ll need to cook it with diced potatoes first to get that hash texture and crispiness. Pre-cooked or canned corned beef hash saves time and usually has the perfect ratio of meat to potatoes already balanced.
What’s the best way to poach eggs if I don’t want to steam them in the pan?

You can definitely poach your eggs in simmering water using a slotted spoon, which is the classic method. However, steaming them in water in the pan, like in this recipe, is much less fussy and works beautifully without worrying about swirling the water or using vinegar.
Can I make this recipe for fewer people?

Absolutely! Just scale down the ingredients to fit your skillet size. You can make as little as one or two servings and still get that great crispy crust and perfectly poached eggs.
How do I ensure my eggs stay runny and don’t overcook?

Keep a close eye after you cover the pan, and start checking after about 2 minutes. If you add extra water and lower the heat, your eggs will cook gently. Remove them as soon as they jiggle slightly and the whites are set but the yolks still wobble for that perfect runny texture.

Final Thoughts

This Crispy Corned Beef Hash with Poached Eggs Recipe holds a special place in my heart because it’s so simple yet feels indulgent—a perfect way to start the day. It’s a recipe I’ve made over and over, with friends and family gathering around the table to savor every bite. Giving it a try means inviting a bit of that homemade comfort and crispy, savory goodness into your kitchen too. I’m rooting for you to enjoy it as much as I do—so go on, grab that can of hash, and make yourself a breakfast you’ll never forget.