Corned Beef Hash and Poached Eggs Breakfast Recipe

This flavorful corned beef hash is a delicious way to use leftover meat after a St. Patrick’s Day meal. Tender diced potatoes and sweet potato combine with shredded green and red cabbage, shallot, garlic and green onions, then are folded with chopped cooked corned beef and finished with a runny poached egg. It’s hearty, colorful and perfect for brunch or an easy dinner.

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Why you’ll love this recipe

• Full of flavor: savory corned beef, caramelized shallot and garlic, and the sweetness of potatoes make a satisfying combination, with a runny poached egg adding rich creaminess.
• Simple and satisfying: this recipe is easy to prepare, nourishing and colorful—ideal for brunch, breakfast-for-dinner or using up leftovers.
• A fresh take on corned beef and cabbage: mixing two types of cabbage with potatoes and eggs elevates the classic into a more textured, modern dish.

Key ingredients and variations

• Cooked corned beef: this recipe uses already cooked or leftover corned beef. Cooking raw corned beef from scratch adds 2–3 hours, so plan accordingly.
• Potatoes: a mix of russet and sweet potato gives great texture and flavor. You can swap the sweet potato for carrot, but cut vegetables fairly small so they cook through in the skillet.
• Cabbage: green and red cabbage add crunch, color and nutrients. Shred or chop to your preferred size.
• Shallot and garlic: shallot gives a sweeter, milder onion flavor; regular onion works if you prefer.
• Green onions: stir some into the hash and save some of the green tops to garnish for freshness.
• Eggs: poached eggs with runny yolks are recommended, but over-easy or sunny-side-up also work. Use pasture-raised eggs if you can for best flavor.

How to make corned beef hash

• Make sure you have cooked corned beef ready—this recipe uses leftover cooked meat.
• Prep and dice all vegetables fairly small so they cook evenly.

Sauté the shallot and potatoes in oil over medium heat until they begin to soften, about 11–13 minutes, stirring frequently so the pieces brown evenly.

Add cabbage, garlic and green onions, then cook another 9–10 minutes until the potatoes are tender and the cabbage has softened.

Stir in the chopped cooked corned beef and warm through for 2–3 minutes. Taste and adjust seasoning with salt and pepper.

Poach eggs in gently simmering water with a splash of vinegar: crack each egg into a small bowl, swirl the water, add eggs one at a time (2 per small pot), cook 3 minutes in barely bubbling water, then lift with a slotted spoon and drain on paper towels. Serve the eggs atop the hash.

Tips

• Cut potatoes evenly: dice the potatoes small and similar in size so they cook evenly and quickly.
• Poaching eggs made simple: keep water at a gentle simmer, crack eggs into small bowls first, add one at a time, cook about 3 minutes for runny yolks, then remove with a slotted spoon and drain.
• Toppings: garnish with extra green onions, a dollop of sour cream, or hot sauce for brightness.
• Serve immediately: the eggs are best when made right before serving to preserve the warm runny yolk.
• Leftovers: store the hash (without eggs) in the refrigerator up to 3 days; reheat and make fresh eggs when ready to serve.

Frequently Asked Questions

Corned Beef Hash with Poached Eggs

Priscilla Lawrence

A simple, flavorful hash of potatoes, cabbage, shallot, garlic and corned beef finished with runny poached eggs. Great for using leftovers and for an elevated but approachable brunch.

5 from 5 votes

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Prep Time
20 mins

Cook Time
25 mins

Total Time
45 mins

Course Main Course

Cuisine American

Servings
2 servings

Calories 572.5 kcal

Equipment

• large skillet with high sides
• wooden spoon
• small pot (for poaching)
• large slotted spoon
• paper towels

Ingredients

• 1-2 tablespoons extra virgin olive oil
• 1 shallot, chopped
• 1 sweet potato, diced
• 1-2 russet potato, diced
• salt, to taste
• black pepper, to taste
• 1 cup green cabbage, shredded
• 1 cup red cabbage, shredded
• 3 green onions, chopped (plus extra for garnish)
• 2 cloves garlic, minced
• 8 ounces cooked corned beef, chopped

For the poached eggs

• 1 splash vinegar
• salt
• 2-4 eggs

Instructions

• Prep all vegetables: dice the potatoes and sweet potato, chop the shallot, shred the cabbages, mince the garlic and slice the green onions.
• Heat oil in a large skillet over medium-high heat, then reduce to medium. Add the chopped shallot and potatoes, season with salt and pepper, and cook 11–13 minutes until potatoes begin to soften, stirring often.
• Add cabbage, green onions and garlic, stirring and cooking another 9–10 minutes until the potatoes are tender when pierced with a fork.
• Stir in the chopped cooked corned beef and warm for 2–3 minutes. Taste and adjust seasoning.
• To poach eggs: bring water with a pinch of salt and a splash of vinegar to a gentle simmer. Crack eggs into small bowls, swirl the water, add eggs one at a time (2 per pot), and cook 3 minutes for runny yolks. Remove with a slotted spoon and drain briefly on paper towels.
• Plate the hash, top with poached eggs, garnish with green onions and optional toppings like hot sauce or sour cream, and serve immediately.

Notes

• How to poach eggs: keep water at a gentle simmer and crack each egg into a small bowl before adding to the water; cook about 3 minutes for soft yolks.
• The recipe is written for about 2 servings, but you can easily scale it up by increasing the corned beef, vegetables and eggs.

*Nutrition values are approximate for one suggested serving using listed ingredients and may vary with portion size and optional add-ins.

Nutrition

Serving: 1serving
| Calories: 572.5kcal

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About Priscilla Lawrence

Hi, I’m Priscilla Lawrence. I create approachable, nutrient-rich recipes that are elevated but not complicated. A former certified nutritionist and food photographer, I share recipes that are flavorful and practical for everyday life.

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