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Corned Beef Hash Arepas

"Arepas are served with corned beef hash, black beans, fresh avocado, tomato, and topped with a poached egg. A South of the Border version of a breakfast muffin sandwich."
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27 m servings 356 cals
Original recipe yields 4 servings

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  1. In a skillet over medium-high heat, saute the onion in the oil until soft and translucent, about 4 minutes. Add the can of corned beef hash and black beans. Cook until the mixture is heated throughout and slightly crispy, 4 to 6 minutes. Remove from heat.
  2. Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
  3. Cut the arepas in half horizontally. Distribute corned beef hash mixture on the bottom halves of the arepas. Top with slices of tomato and avocado and a poached egg. Close with arepa tops and serve.

Nutrition Facts

Per Serving: 356 calories; 19 g fat; 28.2 g carbohydrates; 18.4 g protein; 211 mg cholesterol; 699 mg sodium. Full nutrition

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Read all reviews 2
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The list of ingredients in this recipe caught my attention with avocado, tomato and poached egg however I would have never thought of pairing corned beef hash with black beans. Pure genius. The ...

What a great way to utilize corned beef hash. I did add some hot picante sauce to the mixture for some heat but that is the only change I made. I overcooked my egg (user error) but it still turn...