If you love a breakfast that’s both hearty and comforting, I’ve got just the thing for you. This Corned Beef Hash with Poached Eggs Recipe brings together tender potatoes, savory corned beef, and crisp cabbage, all crowned with perfectly runny poached eggs. Ready to make your mornings a little more delicious?

A white plate holds a colorful mix of diced vegetables and chopped pink ham, including orange sweet potatoes, purple cabbage, white potatoes, and green scallions sprinkled throughout. On top, there is a poached white egg with a slightly broken yolk showing bright yellow inside, seasoned with black pepper. A silver fork rests on the right side of the plate, partially inside the vegetables. The plate sits on a white marbled surface, with some scattered green scallion rings around it. Above the plate is a glass of amber-colored beer with a frothy head. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Corned Beef Hash with Poached Eggs Recipe
Top Tip
How to Serve Corned Beef Hash with Poached Eggs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Corned Beef Hash with Poached Eggs Recipe

Why You'll Love This Recipe

Honestly, every time I whip up this corned beef hash, it feels like a warm hug on a plate. The blend of sweet and russet potatoes with tender cabbage creates a base that’s bursting with texture and flavor, and the poached eggs take it over the top.

Perfect use for leftovers: It’s a delicious way to transform any leftover corned beef into a memorable meal.
Balanced flavors: The mixture of sweet potatoes and cabbage adds a subtle sweetness and crunch.
Simple yet impressive: With straightforward ingredients, it looks and tastes like a brunch spot favorite.
Customizable servings: Poach as many eggs as you want to suit your appetite or guests.

Ingredients & Why They Work

When shopping for this dish, look for firm potatoes and fresh cabbage for the best texture. Having cooked corned beef on hand makes this recipe quick and easy, especially for weekend brunches or using up leftovers.

Flat lay of a small white ceramic bowl of extra virgin olive oil, one whole shallot with smooth purple skin, a fresh sweet potato with vibrant orange flesh and rough brown skin, two russet potatoes with light brown skin, a small pile of shredded green cabbage, a small pile of shredded red cabbage, three green onions with bright green stalks, two cloves of garlic with white papery skins, a neat mound of cooked corned beef with rich reddish-brown color, a small white bowl with clear vinegar, two whole uncracked brown eggs placed side by side, salt and black pepper arranged as coarse crystals and whole peppercorns on the white marble surface, all ingredients arranged symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra virgin olive oil (or avocado oil): Provides a light, healthy fat that helps brown the potatoes beautifully without overpowering flavors.
Shallot: Adds a mild onion sweetness that complements the savory notes without being too sharp.
Sweet potato: Brings natural sweetness and a smooth texture that balances the saltiness of the corned beef.
Russet potatoes: Their starchy nature crisps up nicely and gives the hash body and heartiness.
Salt: Essential to bring out flavors in the potatoes and corn beef.
Black pepper: Adds just the right amount of warmth and bite.
Green cabbage: Offers a mild crunch and freshness to lighten the hash.
Red cabbage: Adds vibrant color and a slightly earthier taste to the mix.
Green onions: Boosts the dish with a fresh, bright onion aroma both inside and as a garnish.
Garlic: A simple addition that deeply enhances all the savory layers.
Cooked corned beef: The star protein—already flavorful and tender, making the hash richly satisfying.
Vinegar (for poaching eggs): Helps the poached eggs hold their shape perfectly with silky whites.
Eggs: The crowning glory, delivering creamy richness that melts into every bite.

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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.

Make It Your Way

Corned Beef Hash with Poached Eggs Recipe is wonderfully versatile—feel free to tailor it to your taste or whatever you have in your kitchen. Whether you want to make it spicier, add more veggies, or keep it classic, this dish welcomes your personal touch.

Vegetarian Variation: Swap the corned beef for sautéed mushrooms or a plant-based protein to keep it hearty and satisfying without meat.
Seasonal Twist: In spring, try adding fresh asparagus or peas for a burst of color and freshness. In fall, a handful of sautéed apples or a sprinkle of smoked paprika gives a cozy vibe.
Low Carb Option: Replace some or all of the potatoes with cauliflower florets to lower the carb count while maintaining that lovely hash texture.
Extra Flavor Boost: A dash of hot sauce or a spoonful of sour cream on top transforms each bite—don’t be shy about adding your favorite toppings.

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

A round skillet with gray inside and blue handles holds a mix of two layers of diced vegetables; the bottom layer is light beige cubes with a smooth texture, and the top layer is bright orange cubes with a similar size and texture, all sprinkled lightly with black pepper. The skillet sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Vegetables For Success

Start by dicing all your vegetables into small, even pieces. Don’t forget to slice the sweet potato and russet potatoes thinly—this helps them cook quickly and evenly without long wait times. When everything’s ready, your cooking will feel smooth and manageable.

Step 2: Sauté Shallot and Potatoes Until Tender

Heat 1 to 2 tablespoons of extra virgin olive oil (or avocado oil) in a large skillet over high heat, then immediately lower to medium. Add the chopped shallot, sweet potato, and russet potatoes, seasoning with salt and black pepper. Stir regularly for about 11 to 13 minutes until the potatoes start to soften and develop a little golden crust—this is where the cozy hash flavor begins.

Step 3: Add Cabbage, Green Onions, and Garlic

After your potatoes are getting tender, toss in your green cabbage, red cabbage, chopped green onions, and garlic. Keep stirring and cooking for another 9 to 10 minutes. The potatoes should become fully tender by the end, with the cabbage softening up beautifully and the garlic releasing its aroma—your kitchen is going to smell amazing!

Step 4: Stir in the Corned Beef

Now it’s time to add the star ingredient: 8 ounces of cooked, chopped corned beef. Mix it in well and cook everything together for 2 to 3 more minutes, allowing those flavors to meld and the corned beef to warm through. This step really brings the dish all together.

Step 5: Poach the Eggs to Perfection

While the hash is finishing up, fill a small pot with water, add a pinch of salt and a splash of vinegar, and bring it to a gentle boil. To poach the eggs, create a whirlpool by swirling the water with a spatula. Crack each egg into a small bowl, then gently slide up to two eggs into the water at a time. Keep the boil very low and poach for exactly 3 minutes for beautifully soft eggs with luscious runny yolks. Use a slotted spoon to remove them and place on paper towels to drain.

Step 6: Plate, Garnish, and Enjoy!

Serve the warm corned beef hash on plates, gently top each serving with poached eggs, and season with extra salt and black pepper if needed. Garnish with additional chopped green onions and feel free to add a drizzle of hot sauce or a dollop of sour cream for extra oomph. Dig in immediately for the best experience!

Top Tip

These tips come from many mornings spent perfecting the Corned Beef Hash with Poached Eggs Recipe to make sure every bite is just right and your poached eggs turn out perfectly every time.

Perfect Potato Texture: Dice or slice your potatoes thinly to ensure they cook evenly and become tender within the recommended 13 minutes—this saves you from ending up with crunchy bits.
Gentle Poaching: Keep the water at a gentle, low boil rather than a rolling boil when poaching eggs. I learned this prevents the whites from breaking apart and keeps your eggs beautifully delicate.
Layering Flavors: Add your corned beef last and give it a few minutes to warm through so it melds with all those savory veggies without drying out the meat.
Season Thoughtfully: Taste and adjust salt and pepper at the very end, as the corned beef and other ingredients already carry seasoning, helping you avoid an overly salty dish.

How to Serve Corned Beef Hash with Poached Eggs Recipe

A white cooking pot filled with a colorful mix of chopped orange carrots, light yellow corn, and white onions at the bottom layer. On top of this vegetable layer are many thin, long pieces of pink cooked meat, spread evenly across the surface. The pot is on a white marbled surface, and a woman's hand is holding its handle. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a fresh finish, sprinkle extra chopped green onions over the top to add a pop of color and mild crunch. If you love a little kick, a dash of your favorite hot sauce is fantastic, or for creaminess, a spoonful of sour cream adds richness beautifully.

Side Dishes

This hearty dish pairs well with simple sides like buttered toast or crispy rye bread to scoop up the runny yolks. A light arugula salad dressed with lemon vinaigrette also balances the meal nicely, especially for brunch.

Make Ahead and Storage

Storing Leftovers

Store any leftover corned beef hash in an airtight container in the refrigerator. It’s best enjoyed within 2 to 3 days to keep the flavors fresh and the potatoes tender.

Freezing

You can freeze the cooked hash by placing it in a freezer-safe container or heavy-duty freezer bag. Freeze for up to 1 month. Thaw overnight in the refrigerator before reheating for best results.

Reheating

Reheat the hash gently in a skillet over medium heat, stirring occasionally until warmed through. Avoid reheating in the microwave as it can make the potatoes mushy. Poach fresh eggs to top the reheated hash for the best eating experience.

Frequently Asked Questions:

Can I make this recipe without corned beef?

Absolutely! You can substitute corned beef with cooked ham, turkey, or even mushrooms for a vegetarian twist. Just adjust the cooking time accordingly.

How do I know when the potatoes are cooked properly?

The potatoes should be tender when pierced with a fork but still hold their shape without falling apart. Thinly slicing helps them cook evenly in about 13 minutes.

What’s the secret to perfectly poached eggs?

Use fresh eggs, keep the water at a gentle boil with a splash of vinegar, and create a whirlpool before slipping the eggs in gently. Cook for exactly 3 minutes for soft yolks.

Can I prepare the hash ahead of time?

Yes! You can prep and cook the hash in advance, store it in the fridge, and reheat gently on the stove when you're ready to serve. Poach fresh eggs just before serving for the best texture.

Final Thoughts

Making Corned Beef Hash with Poached Eggs is like cuddling with comfort food on a plate — warm, hearty, and full of texture and flavor. Whether you're using up leftovers or simply craving a satisfying start to your day, this recipe hits every note just right. I hope you enjoy crafting and savoring it as much as I do!