Corned Beef Hash {with Poached Eggs}
Libby with Lemony Thyme
Something really special happens when the salty corned beef forms a crispy layer then marries with the buttery onion and potatoes. It's that same something found in most rustic dishes, that are so full of character and flavor.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
2 cups cooked corned beef cubed 4-5 cooked new potatoes cubed 1 onion diced 3-4 Tbl. butter 3 Tbl. fresh parsley chopped Freshly cracked black pepper 4 eggs for poaching
In a large cast-iron skillet over medium heat, melt 2 Tbl. of butter. Add onion, sauté until translucent. Increase heat to medium-high, then add the cubed corned beef and potatoes, pressing mixture into skillet. Allow to cook undisturbed for 7-10 minutes, until bottom begins to brown.
Turn hash over in sections, adding additional butter if needed, then press into the skillet. Cook second side 5-7 minutes until nicely browned.
Meanwhile prepare poached eggs.
Serve hash topped with poached eggs, chopped fresh parsley, and cracked black pepper.