Description
A classic Corned Beef Hash Breakfast featuring crispy corned beef hash topped with perfectly poached eggs for a hearty and satisfying meal.
Ingredients
Scale
Main Ingredients
- 1 can corned beef hash
- 3 tablespoons water, plus more if needed
- 4 eggs
Instructions
- Heat the skillet. Heat a large skillet over medium-high heat. Add 1 can of corned beef hash and spread it into a layer approximately ½ inch thick. Allow it to cook uncovered and undisturbed until the bottom becomes crispy, about 10 minutes.
- Create wells for eggs. Push one edge of the corned beef hash in slightly to create space to add water to the pan. Make 4 wells in the hash that are just deep enough to hold the eggs without them running everywhere. Crack one egg into each well.
- Add water and poach eggs. Pour 3 tablespoons of water into the cleared edge of the pan. Cover the skillet and reduce the heat to medium-low to gently poach the eggs. Check the eggs after 2 minutes and add another tablespoon of water if needed to continue poaching. Cook for an additional 1–2 minutes depending on your preferred doneness (3 minutes total for runny yolks, 4 minutes for firmer yolks).
- Serve. Remove from heat and serve the corned beef hash topped with the poached eggs immediately for the best flavor and texture.
Notes
- For crispier hash, avoid stirring while cooking to let a crust form.
- If you like your eggs more cooked, adjust poaching time accordingly.
- You can add diced onions or bell peppers to the corned beef hash for added flavor.
- Use a non-stick skillet or add a small amount of oil to prevent sticking if needed.
- Leftover corned beef hash works great in this recipe as well.
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 210 mg
