Countryside Corned Beef Hash Recipe
Poached eggs crown a savory hash of corned beef, breakfast potatoes, bell peppers, onions, in a rich caraway hollandaise sauce. Served with toasted sourdough bread.
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.
Hash and Hollandaise
Method
Preparation
- 1
Prepare the Hash
In a large skillet, heat a tablespoon of oil over medium heat. Add the diced potatoes and cook until they start to soften, about 10 minutes.
- 2
- 3
Stir in the corned beef, caraway seeds, salt, and pepper. Cook until the mixture is heated through and slightly crispy, about 5-7 minutes. Keep warm.
- 4
Poach the Eggs
In a separate pot, bring water to a gentle simmer. Crack the eggs into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes for a runny yolk, or until desired doneness.
- 5
Toast the Bread
While the eggs are poaching, toast the sourdough bread until golden brown.
- 6
Serve
Divide the corned beef hash among plates, top each serving with a poached egg, and serve with toasted sourdough on the side.
