Is there a more quintessential breakfast that corned beef hash and eggs? I don’t think so.
Whenever I go out for breakfast, if I see corned beef hash on the menu, I always order it. A couple of my favorite places in the Chicago suburbs are BUTTERFIELDS PANCAKE HOUSE and RHAPSODY CAFE. The best way to eat corned beef hash is topped with a poached egg. My father-in-law will only eat it out of a can. I am sorry but I will never eat that stuff again. No knock on the can but nothing better than made from scratch.
The beauty of this dish is I am totally using leftovers. It clearly starts with good home cooked corned beef. Any recipe has to start with good ingredients. A well flavored corned beef is key. I also had bought a big bag of gold potatoes. When you buy potatoes, the grocery stores have only 3 or 5 lb. bags. Either size bag is typically more than one can use for a dinner.
Making this dish is so simple. This is a great dish for your cast iron skillet. The key to this dish is getting a good crust on the corned beef and nice browning on the potatoes. I par-cooked the potatoes and finished the cooking in the skillet. The par-cooking enabled me to put the potatoes in one even layer along the bottom of the pan. Same idea as cooking hashbrowns. The final piece of this dish is the poached egg. If you need a tutorial on making the perfect poached egg, see this old POST.
The cast of characters.
Cooking the corned beef hash in the cast iron skillet.
The Corned Beef Hash Topped with Poached Egg.
Corned Beef Hash Topped with Poached Egg
- Whole Eggs
- 1/4 LB Corned Beef
- 2 Lbs Yukon Gold Potatoes
- 1 Tbsp Lawry's Seasoned Salt
- 2 Tsp Lemon Pepper
- 1 Tbsp Olive oil
Begin by boiling the potatoes for 20 minutes. Set aside and let cool.
Heat the oil in a cast iron skillet on medium high heat. Add the corned beef and the potatoes. Stamp down the potatoes and corned beef into one layer. Add the spices. Let set on this side for 7 - 10 minutes. Flip over and let cook for 5 - 10 minutes until nicely browned.
Top with the poached egg.
Serve and enjoy!