Corned Beef Hash Poached Eggs (Printable)
Enjoy a comforting breakfast featuring halal corned beef, crispy potatoes, and perfectly poached eggs. Ideal for brunch or a filling start.
# What You Need:
→ Main Components
01 - 14.1 ounces halal corned beef, diced or shredded
02 - 1.1 pounds potatoes, peeled and diced into 0.4-inch cubes
03 - 1 medium onion, finely chopped
04 - 1 medium red bell pepper, diced
05 - 2 tablespoons vegetable oil
06 - 2 tablespoons fresh parsley, chopped
07 - Salt, to taste
08 - Black pepper, to taste
→ For Poached Eggs
09 - 4 large eggs
10 - 1 tablespoon white vinegar (for poaching water)
# Steps:
01 - Bring a medium pot of salted water to a boil. Add the diced potatoes and cook for 5 to 6 minutes, until they are just tender. Drain thoroughly and set aside.
02 - Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the finely chopped onion and diced red bell pepper, then sauté for 3 to 4 minutes until softened.
03 - Add the drained, par-cooked potatoes to the skillet with the aromatics. Cook, stirring occasionally, for 6 to 8 minutes, until they turn golden brown and become crisp.
04 - Stir in the diced or shredded halal corned beef, using a spatula to break it apart if necessary. Cook for an additional 5 minutes, allowing it to heat through and become slightly crisp. Season generously with salt and freshly ground black pepper.
05 - While the hash cooks, fill a medium saucepan with water and bring it to a gentle simmer. Add 1 tablespoon of white vinegar. Carefully crack each large egg into a separate small bowl, then gently slide them one by one into the simmering water. Poach the eggs for 3 to 4 minutes, until the whites are fully set but the yolks remain runny. Using a slotted spoon, carefully remove the poached eggs and drain them briefly on kitchen paper.
06 - Divide the prepared corned beef hash evenly among four serving plates. Top each portion with a freshly poached egg and garnish with the chopped fresh parsley. Serve immediately for best enjoyment.
# Expert Hints:
01 -
- It's incredibly hearty and comforting, perfect for starting any day right.
- You get that wonderful mix of crispy, savory, and runny yolk in every single bite.
02 -
- Don't overcrowd the skillet when crisping the potatoes; it traps steam and prevents that desirable golden-brown crust.
- The vinegar in the poaching water is crucial for neat eggs; it helps the egg white hold its shape instead of spreading out.
03 -
- For an extra layer of flavor, try adding a pinch of smoked paprika or a tiny bit of ground cumin to the hash while it's crisping.
- If you're short on time, you can prep the potatoes and veggies the night before, making assembly in the morning a breeze.