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Corned Beef Hash

Sue Lau
No ratings yet
Total Time 35 mins
Course Main Dish
Cuisine American


  • 1.5 pounds russet potatoes peeled and diced
  • 1 onion chopped
  • 3 cloves garlic chopped
  • 2 tablespoons cooking oil
  • 1 teaspoon fresh thyme
  • 8 ounces cooked or leftover corned beef chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • eggs optional, if you want poached or fried
  • 1 tablespoon vinegar any type (if making poached eggs)


  • Cook potatoes, onion, thyme, garlic, salt, and pepper in cooking oil in a large nonstick skillet, gently turning occasionally, for about 20-25 minutes or until ¬†potatoes are cooked through and browned, adding corned beef the last 5 minutes or so just to heat through.
  • If you want poached eggs, heat 2 cups water in a small saucepan with 1 tablespoon vinegar until it just simmers. Keep it at a simmer, and by that, I mean little bubbles coming up from the bottom, but not quite boiling.
  • Break your eggs singly into small dishes.
  • When water is simmering, use a spoon to swirl the water around into a whirlpool. While the water is still swirling, bring the dish close to the water and very gently tilt it so the egg goes in without a "plop". Keep a close eye on the water and do NOT let it boil. Turn it down if it tries, and note that this may affect your poaching time, which should be from 2-4 minutes.
  • To gauge the doneness of your egg, put a spoon beneath it and lift it just a little bit, and give it a little jiggle. How much the yolk area wiggles will let you know how soft it is- a bit of jiggling for runny yolk, less for a more cooked egg. You know what you like. ;)
  • When it is done, lift it out with a slotted spoon onto a bed of hash or toast. If you don't use the slotted spoon it is going to add water to your plate.
  • Serve cooked hash topped with a fried or poached egg.


From the kitchen of palatablepastime.com
Keyword breakfast, Corned Beef, Poached Eggs, potatoes
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