Corned Beef Hash with Poached Eggs

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 6 servings
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2 tablespoons vegetable oil

1/2 cup, thinly sliced red onion

1 1/2 pounds deli corned beef, coarsely chopped

1 bag frozen hash browns

2 tablespoons southwest steak marinade seasoning

1 medium green bell pepper, sliced into 1/4-inch strips

1 medium red bell pepper, sliced into 1/4-inch strips

1/2 cup chopped green onions

1/8 cup beef broth

Dash Worcestershire sauce

6 eggs

1 tablespoon white vinegar

6 white bread slices, toasted


Special equipment:
medium-size biscuit cutters, for poaching eggs
  1. For the hash, heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Add corned beef, hash browns, seasoning, peppers, green onions, beef broth and Worcestershire. Cook, stirring occasionally, until potatoes are golden and crisp, about 15 minutes. 
  2. For the eggs, fill a shallow frying pan 2/3 full with water. Add white vinegar. Over low heat, place biscuit cutters into water so they lay flat along the bottom of frying pan. Crack eggs and drop 1 into each biscuit cutter. Simmer until eggs are poached, about 4 minutes. If you like your yolks cooked through, poach an additional 1 to 2 minutes. Carefully remove with spatula. Serve eggs and corned beef hash with white toast.