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Crispy Corned Beef Hash Breakfast Skillet Easy Recipe with Poached Eggs

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A quick and satisfying breakfast skillet featuring crispy potatoes, savory corned beef, caramelized onions, and silky poached eggs. Perfect for busy mornings or cozy brunches.

Ingredients

Scale
  • 2 medium Yukon Gold or Russet potatoes, diced (about 1 cup)
  • 12 oz canned corned beef
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil (or olive oil)
  • 1 tablespoon butter (optional)
  • Salt and black pepper to taste
  • 4 large eggs
  • 1 tablespoon white vinegar (for poaching eggs)
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Peel (if desired) and dice 2 medium potatoes into small, even cubes about ½ inch. Rinse under cold water to remove excess starch, then pat dry completely with a clean towel.
  2. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add diced potatoes in a single layer, season with salt and pepper, and cook undisturbed for 8-10 minutes until golden brown on one side.
  3. Flip potatoes and continue cooking until all sides are crispy and potatoes are tender inside, about another 8 minutes.
  4. Push potatoes to one side of the skillet. Add 1 tablespoon butter and the chopped onion to the empty side. Cook for 3-4 minutes until translucent and soft.
  5. Add minced garlic and cook for another 30 seconds until fragrant. Mix onions and garlic into the potatoes gently.
  6. Crumble the canned corned beef into the skillet. Break it up with a spatula and mix with potatoes and onions. Let cook undisturbed for 3-4 minutes, then stir and flatten again to brown for an additional 3 minutes.
  7. While the hash finishes, bring 3-4 inches of water to a gentle simmer in a medium saucepan. Add 1 tablespoon white vinegar.
  8. Crack each egg into a small bowl, then gently slide into simmering water. Poach for 3-4 minutes for soft yolks or longer for firmer yolks. Remove with a slotted spoon and drain on paper towels.
  9. Divide corned beef hash among plates or serve straight from the skillet. Top each serving with one or two poached eggs and garnish with chopped fresh parsley if desired.

Notes

Use medium heat to avoid burning the potatoes. Dry potatoes thoroughly before cooking for best crispiness. Add vinegar to poaching water to help eggs hold their shape. Reheat leftovers in a skillet to maintain crispiness.

Nutrition

Keywords: corned beef hash, breakfast skillet, poached eggs, crispy potatoes, brunch recipe, easy breakfast, savory breakfast

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