Corned Beef Hash Patties with Poached Eggs

Name: Corned Beef Hash Patties with Poached Eggs
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 2 tbsp Olive oil, divided; 1 medium Yellow onion, finely diced; 2 medium Russet potatoes, peeled and finely diced; 12 oz Cooked corned beef, shredded or finely diced; 1/2 tsp Garlic powder; 1/4 tsp Black pepper; Salt to taste; 4 large Eggs (for poaching); 1 tbsp White vinegar (for poaching water); Fresh parsley, chopped for garnish (optional)

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Give your St. Patrick's Day celebration a delicious spin with these irresistible corned beef hash patties. Tender, cooked corned beef is combined with diced potatoes, onions, and simple seasonings, then pan-fried until golden and crispy on the outside and wonderfully flavorful within. Served with a runny poached egg, it's a wonderfully satisfying and flavorful meal that's great for breakfast, brunch, or even a light dinner.

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Corned Beef Hash Patties with Poached Eggs

Prep Time20 min

Cook Time40 min

Servings4 servings

DifficultyMedium

Equipment

Large non-stick skilletLarge potSlotted spoon

Instructions

1
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the finely diced onion and cook for 3-4 minutes until softened. Add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until tender and lightly browned. Season with a pinch of salt and pepper.
2
Add the shredded corned beef, garlic powder, and black pepper to the skillet with the potatoes and onions. Mix well, breaking up any large pieces of corned beef. Cook for another 5 minutes, allowing the flavors to meld.
3
Remove the mixture from the heat and allow it to cool slightly. Form the hash mixture into 4-6 patties (about 1/2 inch thick and 3-4 inches in diameter).
4
Heat the remaining 1 tablespoon of olive oil in the same skillet over medium-high heat. Place the patties in the hot skillet and cook for 4-6 minutes per side, or until golden brown and crispy.
5
While the patties are cooking, bring a pot of water to a gentle simmer. Add the white vinegar. Carefully crack each egg into a small bowl or ramekin first, then gently slide it into the simmering water. Poach for 3-4 minutes for a runny yolk, or longer for a firmer yolk.
6
Remove poached eggs with a slotted spoon and drain any excess water. Serve each corned beef hash patty immediately, topped with a poached egg and a sprinkle of fresh parsley if desired.

Nutrition

Calories490 kcal

Protein32g

Fat28g

Carbohydrates

Frequently Asked Questions

Can I use leftover corned beef from a St. Patrick's Day dinner?

Yes, this recipe is perfect for using up leftover cooked corned beef. Simply shred or dice it before adding to the potato mixture.

How do I get the hash patties extra crispy?

Ensure your skillet is hot and don't overcrowd it. Cook the patties in batches if necessary to allow proper browning. A cast iron skillet works wonderfully for achieving maximum crispiness.

What's the best way to poach eggs perfectly?

Use very fresh eggs, add a tablespoon of white vinegar to the simmering water (it helps the whites set), and gently slide the egg into the water from a shallow bowl. Don't let the water boil vigorously, just a gentle simmer.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.