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Corned Beef and Root Vegetable Hash with Poached Eggs

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A hearty and colorful hash featuring tender corned beef, caramelized root vegetables, and perfectly poached eggs. This comforting dish is ideal for brunch or dinner, combining earthy beets, crispy potatoes, sweet carrots, and rich egg yolks for a rustic yet elegant meal.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 4 servings
  • Category: Breakfast/Brunch
  • Method: Roasting and Sautéing
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 3 medium beets (about 1 1/2 pounds)
  • 2 tablespoons olive oil, divided
  • 2 medium Yukon Gold potatoes, peeled and diced (about 2 cups)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 3 garlic cloves, peeled
  • 1 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 2 1/2 cups cooked corned beef brisket, cubed
  • 4 large eggs
  • 1 small yellow onion, finely diced
  • 1 tablespoon whole grain mustard
  • 1 teaspoon mustard seeds
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 2 to 3 tablespoons chicken stock or water (as needed)
  • Flaky sea salt for serving (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Coat the beets with 1 tablespoon olive oil, place in a small baking dish, cover with foil, and roast for 45 to 60 minutes until tender. Let cool, rub off skins, and cut into bite-sized pieces.
  3. Toss diced potatoes, carrots, and garlic with remaining olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking sheet and roast for about 30 minutes until golden and tender.
  4. Cube the cooked corned beef against the grain, measuring about 2 1/2 cups.
  5. Bring a saucepan of water to a gentle simmer. Crack eggs into the water and poach for 3 1/2 to 4 minutes. Transfer to an ice bath. Reheat in simmering water for 30 to 45 seconds before serving.
  6. In a large skillet over medium-high heat, sauté diced onion in a drizzle of olive oil for about 5 minutes until lightly browned.
  7. Add roasted vegetables, cubed corned beef, and beets to the skillet. Stir in parsley, chives, mustard, and mustard seeds. Add chicken stock or water if needed. Cook until heated through and season with remaining salt and pepper.
  8. Spoon hash onto plates and top each serving with 1 or 2 poached eggs. Finish with flaky sea salt if desired.

Notes

  • Add red pepper flakes or hot sauce for a spicier version.
  • Substitute sweet potatoes for Yukon Gold potatoes for added sweetness.
  • Fresh thyme or rosemary can replace parsley and chives.
  • For crispier hash, press mixture into the skillet and cook undisturbed for several minutes before stirring.
  • Store leftover hash in the refrigerator for up to 3 days; keep eggs separate if possible.
  • The hash mixture can be frozen for up to 2 months without the eggs.

Nutrition

Find it online: https://savorymomskitchen.com/corned-beef-and-root-vegetable-hash-with-poached-eggs/