Corned Beef Hash Recipe
corned beef, peppers, onions, potatoes, topped with two poached eggs and homemade hollandaise sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Prepare the Hash
1. Dice the potatoes into small cubes and boil them in salted water until tender, about 10 minutes. Drain and set aside. 2. In a large skillet, heat olive oil over medium heat. Add diced onions and bell peppers, sauté until softened, about 5 minutes. 3. Add the corned beef and cooked potatoes to the skillet. Season with salt and black pepper. Cook until the mixture is heated through and begins to crisp, about 10-15 minutes, stirring occasionally.
- 2
Poach the Eggs
4. In a separate pot, bring water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks remain runny.
- 3
Make the Hollandaise Sauce
5. In a small saucepan, melt the butter over low heat. In a bowl, whisk together egg yolks and lemon juice until pale. Slowly drizzle in the melted butter while whisking continuously until the sauce thickens. Season with salt and a pinch of cayenne pepper.
- 4
Serve
6. To serve, portion the corned beef hash onto plates, top each with a poached egg, and drizzle with hollandaise sauce.