| Level: | Intermediate |
| Total: | 53 min |
| Prep: | 20 min |
| Inactive: | 3 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 cups roughly chopped boiled red-skinned potatoes
- 2 cups diced cooked corned beef
- 1/4 cup corned beef cooking liquid or chicken broth
- 1/2 medium yellow onion, grated
- 1/2 clove garlic, mashed with a fork
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon whole-grain mustard
- 1/4 teaspoon dried thyme
- Pinch nutmeg
- Freshly ground black pepper
- 1/4 cup plus 1 tablespoon unsalted butter
- 4 cups cold water
- 1/2 cup distilled white vinegar
- 1/2 teaspoon kosher salt
- 8 large eggs
Instructions
- In a large bowl, mash 1 cup of the potatoes with a fork. Add the remaining potatoes, corned beef, cooking liquid, onion, garlic, mustard, parsley, thyme, and nutmeg. Season generously with pepper and mix well. Store in the refrigerator overnight or at least 3 hours.
- Set up for poaching the eggs: Combine the water, vinegar, and salt in a large skillet and bring to a gentle simmer.
- Preheat a large well-seasoned cast-iron skillet over medium-high heat. Add 1/4 cup of the butter and heat. When the foaming subsides, add the hash mixture and cook, stirring, for 30 seconds. Using a spatula, press the mixture down into a cake the size of the skillet. Cook, shaking the skillet occasionally, until the hash begins to brown, about 4 minutes. Reduce the heat to medium and continue cooking, shaking the skillet to loosen the hash occasionally, until the underside is browned and crusty, about 6 minutes more.
- To flip the hash, set a plate the size of the skillet on top of the pan. Invert the pan so the hash falls on to the plate as an intact cake. Invert the hash onto another plate, cooked-side up. Return the skillet to the medium-high heat; add the remaining 1 tablespoon butter. When the foaming subsides, slide the hash into the skillet cooked-side up. Cook, shaking the skillet occasionally, for 3 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes more.
- While the corned beef hash is cooking, crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water.
- Divide the hash among plates and top with the poached eggs. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 419 |
| Total Fat | 30 g |
| Saturated Fat | 14 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 20 g |
| Cholesterol | 438 mg |
| Sodium | 773 mg |
Reviews
Marinating time should be included in the inactive and/or total time.
My family loves this recipe! I make it every year for St. Patrick’s Day.
This recipe is so delicious!!! My son asked me to buy more corned beef for the boiled dinner so that we definitely could have this hash the day after.
This is the MOST delicious corned beef hash! (I’m a corned beef hash snob.) I’ve been making this recipe for Christmas morning brunch for years. My family begs me to make it year after year.
I love this recipe! I make Reuben sandwiches on Friday night for dinner and use the leftovers in corned beef hash for Sunday brunch. Delicious!
We make this every year (for the past 6 years at least for my hubby’s b-day breakfast because it’s his favorite and he’s lucky enough to be born the day after St. Paddy’s Day. We are in the middle of a move and I can’t find my original printed recipe (eek! You’d think I’d have it memorized but I always forget something – but know I’m forgetting it! I was happy to find it on here after a bit of web searching to my relief. It is delicious and crispy and simple to toss together. I love getting breakfast assembly done the night before! To make sure there are ‘leftovers’ to make it – I always pull out enough potatoes and beef BEFORE slicing and serving it with cabbage and carrots and Guiness, just to make sure we have enough for the hash in the morning.
This is always a favorite….the trick is having enough corned beef left over to make it.
After spending a fortune on a corned beef brisket, all we could taste in this recipe was the mustard. My dog ate good that night
This is the best hash receipe ever! We found it several years ago and it is now my favorite St Patty’s tradition…it will spoil you.
This was really delicious and am looking forward to eating the rest for breakfast tomorrow. Made a couple of changes based on what we had: Used russett potatoes, peeled for the mashed portion and skin on for the chopped and increased the garlic to two cloves. Also included a bit of chopped red pepper – very nice. Mashing up a portion of the potatoes and using the leftover stock from the corned beef made the texture very nice. The flavor is very rich and satisfying. They didn’t cook up into nice firm patties, so I just kept turning over bits and pieces til they were nicely browned. BTW, I would never use that much vinegar for poaching eggs – the taste is too noticeable . A little salt in the water serves the same purpose (to keep the eggs together….)