Corned Beef Brisket Hash with Poached Eggs and Horseradish Recipe

Recipe Category: Beef

Corned Beef Brisket Hash With Poached Eggs And Horseradish Recipe


Serves 6

  • 4 Yukon gold or white potatoes, peeled and cut into 1/4-inch dice (about 4 cups)
  • 1 tbsp salt
  • 3 tbsps. extra-virgin olive oil
  • 1 tbsp unsalted butter
  • 1/2 cup chopped onion
  • 12 thin slices cooked corned beef brisket, coarsely chopped
  • 6 large eggs
  • 1 cup creme fraiche
  • 1/4 cup grated fresh horseradish
  • 1 tbsp chopped chives


  1. Place the potatoes into a medium saucepan, add water to cover and stir in the salt
  2. Bring to a boil over high heat, reduce the heat to a simmer and cook until the potatoes are just tender, about 4-5 minutes
  3. Drain the potatoes and place them into a bowl lined with paper towels to dry off any excess moisture
  4. Heat the olive oil and butter in large skillet over medium-high heat
  5. Add the potatoes and cook until lightly browned, stirring often, about 5-7 minutes
  6. Add the onion and cook until soft, about 3-4 minutes longer
  7. Add the corned beef and cook until heated through, about 1-2 minutes
  8. Keep warm
  9. Prepare the poached eggs according to your preferred method
  10. Whisk together the creme fraiche and horseradish
  11. Divide the hash among 6 plates and top each with a poached egg
  12. Spoon on the horseradish creme fraiche and sprinkle with chives to serve

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