Corned Rabbit Hash with Poached Egg

Corned Rabbit Hash with Poached Egg

By Jeff Benda


Serves 6
Inactive time: 4 days
Prep time: 30 minutes
Cook time: 2 hours

Corned rabbit hash with potatoes and onions is a great breakfast or brunch idea, and even better with a poached egg on top!

Nothing would make me happier than to see more wild game home cooks eating rabbit and other small game. For those of you who are just starting to cook with wild game, you should really make use of wild rabbits. Rabbit meat is delicious and lean, but high in protein. I created this rabbit recipe because cottontail rabbits are plentiful and easy to hunt here in North Dakota this time of year.

Even though eating rabbit is popular in the UK and Europe, cooks are not as familiar with it here in the United States. This recipe is a great way to serve up a breakfast dish that will have your family and friends excited about eating rabbit.


Chasing rabbits in North Dakota is a lot of fun! Rabbit hunting season is open year-round, there are no bag limits, and North Dakota residents do not need a license. If you find a good hunting spot, you can be pretty certain you'll bag at least a few rabbits, making your hunting trip a success. Thus, rabbit hunting is a great way to introduce kids and novices to hunting. We like to target the edges of wheat and soybean fields. Just be sure and get the landowners permission before hunting!

I highly recommend giving rabbit hunting a try, allowing you to try out some new rabbit recipes like this one. Or our other favorite - a Rabbit Reuben Sandwich.


  • 2 cottontail rabbits
  • 6 cups water
  • 1/3 cup Morton’s Tender Quick
  • 3 Tablespoons brown sugar
  • 4 Tablespoons pickling spice (divided in half)
  • 2 Tablespoons minced garlic


  • 6 thick-cut bacon slices (about 6 ounces)
  • 24 ounces Southern-style frozen hashbrowns
  • 1 cup chopped yellow onion (about 1 medium onion)
  • 1 cup chopped green bell pepper (about 1 medium pepper)
  • 1 teaspoon minced garlic
  • 2 teaspoons kosher salt, divided
  • 1/2 teaspoon black pepper
  • 6 large eggs
  • 1 Tablespoon white vinegar
  • 1/4 cup fresh parsley, chopped


  1. On a cutting board, cut the rabbit into 9 pieces using a pair of Outdoor Edge game shears. Cut the saddle (center portion) into 3 pieces. Cut the front portion (front legs) in half through the backbone. Chop each hind leg into 2 pieces.
  2. In a 2-quart pot or larger, add Tender Quick, brown sugar, 2 tablespoons of the pickling spice, and garlic and boil for a few minutes until tender quick and brown sugar are dissolved. 
  3. Remove from heat and let cool completely in the fridge. Once it has cooled, place the rabbit pieces in a 1-gallon Ziploc bag and add the brine. Seal and lay flat inside a 9 x 13 casserole dish and place in the refrigerator for 4 days. Check daily to make sure the rabbit pieces are completely submerged and stir the brine.
  4. After 4 days, remove the rabbit pieces from the brine and rinse well under cool water. 
  5. Transfer rabbit pieces to a 6-quart pot and add just enough fresh water to cover the meat. Add the other 2 tablespoons of pickling spice and bring to a boil. Then reduce the heat to low, cover, and gently simmer for about 2 hours until the meat is falling off the bone.
  6. When the rabbit is done, remove it from the cooking liquid and transfer it to a cutting board to let cool. Shred the meat using 2 forks. Be careful to remove and discard all the bones. Set the meat aside and prepare the hash and poached eggs.


  1. Bring 6 cups of water to a boil in a Dutch oven or large pot over high heat.
  2. Crack eggs, one at a time, into a 2-cup liquid measuring cup and set aside.
  3. Cook bacon in a large cast-iron skillet over medium until crispy, 8-10 minutes, turning often. Transfer to a plate lined with paper towels, reserving drippings in the skillet.
  4. Add hashbrowns, onion, and bell pepper to reserved bacon drippings in the skillet, and spread in an even layer. Cover and cook over medium heat until potatoes are just browned and beginning to crisp, about 8 minutes. Stir in minced garlic, 1 teaspoon of the salt, and ½ teaspoon black pepper and cook another 3 minutes.
  5. Crumble bacon and add back to skillet, then remove skillet from heat, cover with lid, and set aside.
  6. Add vinegar and 1 teaspoon salt to the boiling water. Remove pot from heat. With lip of 2-cup measuring cup just above the surface of the water, gently tip eggs into water, one at a time, leaving space in between them. Cover pot and let stand until egg whites are set, about 3 – 4 minutes.
  7. Using a slotted spoon, carefully lift and drain each egg over the pot.
  8. Divide the hash mixture between six dinner plates, top with about 1/2 cup of the cooked corned rabbit meat, and then top each one with a poached egg. Season with salt and pepper to taste, garnish with chopped parsley, and serve immediately.

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