Description
Corned Beef Hash with Poached Eggs is a hearty and flavorful dish that combines tender potatoes, shredded cabbage, garlic, and savory corned beef, all topped with perfectly poached eggs. This recipe makes an excellent breakfast or brunch option, using ingredients like sweet and russet potatoes for a comforting and nutritious meal.
Ingredients
Scale
Vegetables
- 1 shallot (chopped)
- 1 medium sweet potato (diced or sliced in thin sticks)
- 2 medium russet potatoes (diced or sliced in thin sticks)
- 1 cup green cabbage (shredded or chopped)
- 1 cup red cabbage (shredded or chopped)
- 3 green onions (chopped, plus more for garnish)
- 2 cloves garlic (chopped or minced)
Main Ingredients
- 8 ounces cooked corned beef (chopped)
- 1-2 tablespoons extra virgin olive oil (or avocado oil)
- Salt (to taste)
- Black pepper (to taste)
- 1 splash vinegar (for poaching eggs)
- 2-4 large eggs (or more, as desired)
Instructions
- Prepare the vegetables: Dice all vegetables into small pieces, ensuring potatoes are cut thinly to reduce cooking time.
- Cook the potatoes and shallot: Heat the oil in a large skillet over high heat, then reduce to medium heat. Add the chopped shallot, sweet potato, and russet potatoes. Season with salt and black pepper. Cook for about 13 minutes, stirring often, until potatoes begin to soften.
- Add cabbage and aromatics: Add the green cabbage, red cabbage, green onions, and garlic to the skillet. Continue cooking and stirring for another 10 minutes until the potatoes are tender when pierced with a fork.
- Incorporate the corned beef: Stir in the chopped cooked corned beef and cook for an additional 3 minutes so flavors meld and corned beef warms through.
- Poach the eggs: Bring a small pot of water to a gentle boil with a pinch of salt and a splash of vinegar. Create a whirlpool by swirling with a spatula, then carefully add eggs one at a time (up to two per pot). Cook for 3 minutes at a low boil for soft poached eggs. Remove with a slotted spoon and drain on paper towels.
- Serve the dish: Plate the corned beef hash, top with poached eggs, adjust seasoning with salt and pepper, and garnish with additional green onions and optional toppings like hot sauce or sour cream. Enjoy immediately.
Notes
- This dish is an excellent way to use leftover corned beef from celebrations such as St. Patrick's Day.
- Use thinly sliced or diced potatoes to ensure even cooking without extra time.
- Adjust the number of eggs poached per your preference or serving size.
- For additional flavor, add a dash of hot sauce or a spoonful of sour cream as topping.
- Ensure water is at a gentle boil, not a rolling boil when poaching eggs for the best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 573 kcal
- Sugar: 9 g
- Sodium: 830 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.01 g
- Carbohydrates: 52 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 225 mg
