Hash and Perfectly Poached Eggs

Serving Size: 4

I have never made a hash, so I decided to wing it;  after all, I had time.  I cut up the leftover corned beef, and cooked it long and slow with some onions, and garlic, until everything was slightly crispy, and caramelized.  While this was smelling up the kitchen, in a good way, I plunged Russet, and his cousin Sweet Potato to their death.  It was perfect.  Really it was.  It was raining, slightly chilly out (did I say that already), and the coffee was going down all too well.  I was feeling creative, so I kept the recipe going.  Cheryl served her hash with baked kale, which added a nice crunch to her recipe.  Since, I did not have the time to do this, I just chopped up a hand-full and tossed it into the hash.  The colors were great.  Vibrant, and delicious.  The finishing touch was perfectly poached eggs, a sprinkle of grey salt, and a dash of fresh cracked black pepper.  

If you are vegetarian, leave out the corned beef.  This recipe will make a sweet potato hash, with the addition of a little more sweet and russet potatoes.


  • 1 large sweet potato, peeled and cut into fourths
  • grey salt and black pepper, garnish
  • fresh black pepper, to taste
  • kosher salt to taste
  • kale, handful, cut into small pieces
  • drizzle of olive oil, about 2 tablespoons
  • 2 garlic cloves, minced
  • 1 small yellow onion, cut into small dice
  • 0.33 cup corned beef, cut into small dice
  • 1 medium russet, peeled and cut into fourths
  • 4 perfectly poached eggs, 1 egg per serving


Heat oven to 325 degrees. In a large dutch oven, add the potatoes, cover with water, and bring to a boil. While this is cooking, heat the olive oil in a large frying pan, add the corned beef, and onion; cook over medium heat, until soft, about 10 minutes. Add the garlic. Continue to cook, until the beef is slightly crispy, and the onions and garlic are slightly caramelized. While this is cooking, remove the potatoes from the heat. They will be slightly soft, but still firm. Drain. Cool down with cold water. Pat dry with paper towels. Cut into small dice. Add to the corned beef and onion mixture. Continue cooking, stirring very often, for 15 minutes. Season with salt and pepper. Put into individual, oven proof, dishes. Slide into the oven. Poach the eggs. Remove the dishes from the oven, and top each one with an egg. Sprinkle lightly with salt and pepper. Serve. Eat.

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