Corned Beef Hash with a poached egg and Béarnaise Sauce is just plain decadent! You can make it without the egg and the sauce and it is a good dinner, but boy, can you elevate it for a brunch dish with these additions to the hash!

Corned Beef Hash

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Course: Brunch
Cuisine: British
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Degree of Difficulty : Easy
Servings: 2 people



  • 3/4 lb corned beef hash, cooked
  • 2 medium white potatoes washed and cubed into 1/2" pieces
  • 1/2 large Spanish onion
  • 1 tbsp olive oil
  • carrots and onions from corned beef roast, optional

Poached Eggs

  • 2 whole eggs
  • 1 tbsp white vinegar

Béarnaise Sauce

  • 1 1/2 stick unsalted butter
  • 1 tbsp olive oil
  • 2 tbsp dried tarragon or 3 sprigs fresh tarragon chopped finely
  • 1/2 shallot finely chopped
  • 1/4 cup white vinegar
  • 1/2 cup dry white wine


  • Gather all ingredients before starting recipe.


  • Wash potatoes and cut into 1/2" dice, place in a microwave safe dish, rinse with cold water and cover with cling wrap. Microwave on high for 2-3 minutes, or just until the potatoes are firm tender.
  • Peel and finely dice half of a large onion.
  • Heat olive oil in a large skillet and sauté onions until they are translucent, 3-4 minutes, add any remaining carrots and onions from roast.
  • Dice left over corned been into 1/2" dice, and add to onions in skillet.
  • Finally, add cooked potatoes and heat over medium high heat for 4-5 minutes.

Poached Eggs

  • Bring water to boil in a small sauce pan, add 1 tablespoon of vinegar, reduce to a simmer.
  • Break one egg at a time into a small bowl.
  • Slide one egg at a time into the simmering water.
  • Gently Simmer for 4-5 minutes for a soft yolk.

Béarnaise Sauce

  • Peel and chop one shallot, add shallot and chopped tarragon or dried tarragon and 4-5 pepper corns to a small sauce pan with 1/4 cup vinegar and 1/2 cup white wine. Bring to a boil, then reduce to a fast simmer and cook until the liquid has been reduced to 1 tablespoon, remove from heat and bring to room temperature.
  • Add 2 egg yolks to a deep container and add the cooled vinegar, shallot reduction.
  • Place butter in a microwave safe container and heat on high for 1-2 minutes, until the butter has melted.
  • Using an immersion blender, carefully pour hot butter into egg mixture, beating with blender all the time until the sauce becomes thick and fluffy.


  • Spoon hash in the middle of a plate, top with a poached egg, and drizzle with the Béarnaise sauce.

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