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Poached Eggs on Corned Beef Hash with Breakfast Potatoes inspired by Brigham's
Inspired by Brigham's

Poached Eggs on Corned Beef Hash with Breakfast Potatoes

Breakfast
This hearty breakfast features perfectly poached eggs with soft, runny yolks atop a bed of crispy corned beef hash. The technique of creating a gentle whirlpool helps form perfectly shaped poached eggs, while properly cooking the hash creates the ideal contrast between crisp exterior and tender interior in this diner-style morning classic.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4

Ingredients

  • 1 lb Corned beef (Cooked, finely chopped)
  • 2 large Russet potatoes (Peeled and diced into 1/4-inch cubes)
  • 1 medium Yellow onion (Finely diced)
  • 1/2 medium Green bell pepper (Finely diced)
  • 2 cloves Garlic (Minced)
  • 8 large Eggs (Fresh, cold)
  • 1 tbsp White vinegar (For poaching water)
  • 3 tbsp Butter (Divided)
  • 2 tbsp Vegetable oil (For hash)
  • 1 tsp Paprika
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Hot sauce (Optional)
  • 2 tbsp Fresh parsley (Chopped, for garnish)
  • 1 tsp Salt (Divided, plus more for poaching water)
  • 1/2 tsp Black pepper (Divided)
  • 8 slices Sourdough or wheat toast (For serving)
  • 2 tbsp Chives (Finely chopped, for garnish)

Tools You'll Need

  • Large cast iron skillet
  • Medium skillet for potatoes
  • Wide saucepan for poaching eggs
  • Slotted spoon
  • Small ramekins for cracking eggs
  • Fine mesh strainer (optional)
  • Paper towels
  • Toaster
  • Sharp knife
  • Cutting board

Chef's Tip

For perfect poached eggs, use the freshest eggs possible and strain each one through a fine mesh sieve before poaching to remove the watery part of the white. This results in perfectly compact, neat poached eggs without wispy edges. Also, make sure your water is barely simmering, not boiling, for the most delicate texture.

Instructions

  1. For the hash: Boil diced potatoes in salted water for 5 minutes until partially cooked but still firm. Drain well and pat dry with paper towels.
  2. Heat 1 tablespoon butter and the oil in a large cast iron skillet over medium-high heat. Add potatoes and cook undisturbed for 5 minutes until beginning to brown on the bottom.
  3. Add onions and bell peppers, stir, and continue cooking for 3-4 minutes until vegetables begin to soften.
  4. Stir in garlic, corned beef, paprika, Worcestershire sauce, hot sauce (if using), 1/2 teaspoon salt, and 1/4 teaspoon pepper. Press mixture firmly into the pan and cook undisturbed for 3-4 minutes to develop a crisp crust.
  5. Carefully flip sections of the hash and press down again. Cook for another 3-4 minutes until crispy on both sides. Adjust heat as needed to prevent burning.
  6. For the breakfast potatoes: In a separate skillet, melt remaining 2 tablespoons butter over medium heat. Add remaining diced potatoes, cook for 10-12 minutes, stirring occasionally, until golden and crisp. Season with remaining salt and pepper.
  7. For the poached eggs: Fill a large, wide saucepan with 3 inches of water. Add vinegar and a pinch of salt. Bring to a bare simmer (small bubbles just breaking the surface).
  8. Crack each egg into a small ramekin. Create a gentle whirlpool in the water with a spoon, then carefully slide an egg into the center. Cook for 3 minutes for runny yolks. (Work in batches of 2-3 eggs at a time.)
  9. Remove eggs with a slotted spoon and briefly place on paper towels to drain.
  10. To serve: Portion hash onto plates, top each serving with two poached eggs. Add breakfast potatoes on the side and toast. Garnish with chopped parsley and chives.

Plating

Place a generous portion of the corned beef hash on a warm plate, creating a small well in the center. Position two poached eggs on top of the hash, with the whites firmly set and the yolks still visible. Arrange the golden-brown breakfast potatoes on one side and toast on the other. Sprinkle the dish with freshly chopped chives and parsley for color. Serve immediately while the eggs are still warm and the yolks are runny.

Storage & Reheating

The corned beef hash can be refrigerated in an airtight container for up to 3 days and reheated in a skillet until crisp again. The breakfast potatoes can also be stored for 2-3 days and reheated in a 375°F oven until warm and crisp. Poached eggs should be prepared fresh just before serving, as they don't reheat well.

About This Recipe

This classic breakfast dish draws inspiration from the hearty morning fare served at Brigham's restaurants throughout Massachusetts. The restaurant version paired simple poached eggs with canned corned beef hash, but this homemade recreation elevates the dish with freshly prepared corned beef hash featuring bell peppers and onions. The addition of crispy breakfast potatoes creates a satisfying complete breakfast with the perfect balance of textures.

How did it turn out?

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