Recipe courtesy of Michael Lomonaco

Not So Traditional Corned Beef Hash with Poached Eggs

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  • Level: Easy
  • Yield: 6 servings
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1 pound russet potatoes, peeled, 1/2-inch dice

2 tablespoons butter

1 large onion, peeled, 1/2-inch dice, (about 1 cup)

1 tablespoon chopped garlic

1 tablespoon ancho chili paste

1 pound cooked corned beef, 1/2-inch dice

2 tablespoons chopped fresh cilantro leaves

Salt and pepper

1 quart water with 2 tablespoons white vinegar for poaching

12 quail eggs


  1. Parboil potatoes in salted water for 4 minutes and drain. To a large skillet over medium heat, add butter. Saute onion in butter until caramelized. Add potatoes to onion and cook for 4 minutes. Add garlic and chili paste. Add beef and cilantro and combine well. Flatten out mixture to edges, ensuring uniform depth in skillet. Continue to cook until crisp on bottom. Season with salt and pepper. In a pot, bring poaching liquid to boil. Crack eggs into a small bowl and gently add to boiling water. Cook 2 to 3 minutes. Serve.;