Corned Beef Hash and Poached Eggs

May 9, 2010 / By Foodland

Corned Beef Hash and Poached Eggs

"Transform your St. Paddy's Day leftovers into the perfect quick and easy breakfast! Made with tender corned beef, hearty potatoes and perfectly poached eggs, this local favorite is a hearty and delicious go-to." - Chef Keoni Chang, Foodland
Course Dinner, Main Course
Cuisine Beef
Servings 4 Servings


  • 3 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 0.5 onion, julienned
  • 2 cups hash browns, country style, frozen
  • 5 cups leftover corned beef, shredded
  • 0.25 teaspoon Salt
  • 0.25 teaspoon freshly ground black pepper


  1. Melt the butter and oil in a 12" cast iron skillet over medium heat.
  2. Add the onion and cook until it begins to brown slightly, approximately 5-6 minutes.
  3. Add the hash browns, and cook until it starts to brown.
  4. Add in corned beef, salt and black pepper to the skillet and stir to combine.
  5. Once combined, spread the hash evenly over the pan and firmly press down with a spatula.
  6. Place a heavy lid, heatproof plate or second pan directly on top of the hash and let cook until browned, approximately 10 minutes.
  7. After 10 minutes stir mixture, press down again, top with the lid and let cook another 5-6 minutes, or until browned.
  8. Serve immediately with Poached Eggs (see Poached Egg recipe).
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