Wondering what to do with those St. Patty’s Day leftovers? Here’s the perfect solution: Corned Beef Hash w/Poached Eggs. This dish is so simple because all the work has already been done (i.e. cooking the corned beef, cabbage, veggies, etc.). You can eat the hash by itself because it’s that amazing, but topping it with a poached egg or two is even better. I’m not a huge egg fan, but I do love poached eggs. We had this dish for dinner tonight and it was scrumptious… the perfect way to use up those leftovers. Enjoy!
Corned Beef Hash Ingredients:
- 2-3 tbsp olive oil
- 2/3 cup finely chopped yellow onion
- 1/2 cup chopped cabbage (reserved from corned beef)
- 1/2 cup chopped carrots (reserved from corned beef)
- 2 cups finely chopped corned beef
- 2 cups chopped potatoes (reserved from corned beef)
- 2 large eggs, beaten
- 2 tablespoons butter
- 1 tsp white vinegar
- 2-4 large eggs
- Heat large nonstick skillet over medium heat and add olive oil. Once olive oil is is hot, add onion and sauté until soft, about 5 minutes.
- Add cabbage and carrots and sauté 5 minutes. Transfer vegetable mixture to bowl and stir in corned beef and potatoes. Season to taste with salt and pepper. Add beaten eggs and toss to coat.
- Melt butter in same skillet over medium-high heat. Add corned beef hash mixture and cook until golden brown on bottom, occasionally pressing down with spatula, about 4 minutes. Turn hash mixture over in small portions and cook until second side is golden brown, occasionally pressing down with spatula, about 3 more minutes.
- Meanwhile, bring about 2″ of water in a pan to simmer (right before water boils). Using small ramekins or individual bowls, crack an egg into each dish. Once water is starting to form bubbles on bottom, gently slide 1 egg at a time into simmering water. Cook until egg whites are set, about 4 minutes.
- Meanwhile, transfer hash to plates. Using a slotted spoon, carefully top each hash plate with 1-2 eggs and serve.