Corned beef hash with poached eggs

A classic in the thrifty housekeeping repertoire, corned beef hash is as delicious as it is economical, especially topped with a soft-poached egg.

  • 20 mins cooking
  • Serves 4
  • Print


Corned beef hash with poached eggs
  • 1 brown onion, chopped finely
  • 1 1/2 potatoes, grated coarsely
  • 250 gram cooked corned beef, finely shredded
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1 tablespoon plain flour
  • 1 egg
  • 1 tablespoon vegetable oil
  • 4 eggs, extra


Corned beef hash with poached eggs
  • 1
    Combine onion, potato, beef, parsley, flour and egg in a large bowl; shape hash mixture into 8 patties. Heat oil in a large heavy-based frying pan over medium heat; cook patties, uncovered, until browned both sides and potato is tender.
  • 2
    Half-fill a large shallow frying pan with water; bring to the boil. Place 4 oiled egg rings into pan. Break 1 extra egg into a small cup; slide into egg rings; repeat with remaining eggs. Return water to the boil; cover pan, turn off heat, stand about 4 minutes or until a light film of egg white sets over the yolks. Remove eggs, one at a time, using a slotted spoon; place on an absorbent paper-lined saucer to blot poaching liquid. Carefully remove egg rings.
  • 3
    Serve corned beef hash topped with eggs.

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