Print

Crispy Corned Beef Hash Recipe with Poached Eggs and Creamy Chive Sauce Made Easy

crispy corned beef hash - featured image
Print Recipe

A comforting and indulgent recipe turning leftover corned beef into a crispy hash topped with silky poached eggs and a bright, creamy chive sauce. Perfect for quick breakfasts or brunches with a satisfying crunch and smooth finish.

Ingredients

Scale
  • 8 ounces corned beef, diced or shredded
  • 2 medium Yukon Gold or Russet potatoes, peeled and diced into ½-inch cubes
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 4 large fresh eggs
  • ½ cup heavy cream
  • 2 tablespoons fresh chives, finely chopped
  • 1 teaspoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Peel and dice the potatoes into ½-inch cubes. Rinse in cold water and pat dry thoroughly to remove excess starch.
  2. Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add potatoes in a single layer and cook, stirring occasionally, until golden and tender, about 15 minutes. Lower heat if browning too quickly.
  3. Push potatoes to the side and add remaining butter. Add chopped onion and garlic, cooking until softened and fragrant, about 3 to 4 minutes. Stir everything together once onions are translucent.
  4. Fold in diced corned beef, pressing down slightly to form a compact layer. Let cook undisturbed for 3-4 minutes to develop a crisp crust. Flip sections and crisp the other side. Season with salt and pepper to taste.
  5. While the hash cooks, whisk heavy cream, chopped chives, lemon juice, and a pinch of salt and pepper in a small bowl. Set aside.
  6. Fill a saucepan with about 3 inches of water and bring to a gentle simmer. Add a splash of vinegar if desired. Crack eggs into small bowls and gently slide into simmering water one at a time. Poach for 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.
  7. Spoon crispy corned beef hash onto plates, top each with a poached egg, and drizzle generously with creamy chive sauce. Add freshly cracked black pepper and extra chives if desired.

Notes

Dry potatoes thoroughly before cooking to ensure crispiness. Press corned beef down and let it brown undisturbed to develop a crust. Use fresh eggs for poaching and add vinegar to water to help eggs hold shape. The creamy chive sauce can be made ahead and stored in the fridge. Reheat hash gently in a skillet to restore crispness.

Nutrition

Keywords: corned beef hash, poached eggs, creamy chive sauce, crispy hash, brunch recipe, leftover corned beef, comfort food, easy breakfast

Find it online: https://fizzlefork.com/crispy-corned-beef-hash-recipe-with-poached-eggs-and-creamy-chive-sauce-made-easy/