Corned Beef Hash with Poached Eggs

This round of A Taste of Home Cooking's recipe swap had a slightly different set up than usual; rather than being assigned a recipe, we were each given a blog to pick a recipe from.  Yes, that's right, a whole blog's worth of recipes to narrow down to one choice.  I was given The Jey of Cooking, one I already follow and pull recipes from quite often, and let me tell you, it was really hard to choose.  I checked what I already had outlined for our weekly meal plans, and found that what I really needed was an awesome weekend breakfast. 

As I scrolled through Jey's breakfast tag, I saw corned beef hash and how to poach an egg.  It was like the stars aligned- I knew I'd have corned beef leftover from St. Patrick's Day, and I've been looking for an excuse to try poaching eggs.  Perfect!  I didn't change much, just added some bell pepper since I had it, and used thawed bagged shredded potatoes. 

Corned Beef Hash with Poached Eggs

What's in it:

1 c frozen hash browns, thawed
1/2 medium onion, diced
1/4 red bell pepper, diced
2 Tbsp chopped chives
salt and pepper
1 Tbsp olive oil
1 c chopped or shredded corned beef
white vinegar for poaching
2 eggs

How to make it:

Mix potatoes, onion, bell pepper, chives, salt (go light on this, the corned beef will add a lot) and pepper to the potatoes and mix well to combine.  Heat olive oil in a skillet over medium-high.   Add potato-onion mixture and cook for 5 minutes, stirring occasionally.   Add the corned beef and stir to combine.   Cook, stirring occasionally, about 10-12 minutes, until potatoes are golden and beginning to crisp.  Keep warm in the skillet until the eggs are ready.

To poach the eggs, fill a saucepan with water, a little more than halfway full.   Add a splash of white vinegar.   Bring to a boil.  Break each egg into separate small dishes.   Swirl the water to create a tornado and carefully guide one egg at a time into the vortex.   Reduce heat to medium high.  Repeat with the second egg.  As each egg cooks, serve the corned beef hash onto a plate or into a shallow bowl so that it's ready to go when the egg is done.

For a soft center, cook for 2 minutes.   For a medium center, cook for 3 minutes.   For a hard center, cook for 4 minutes.  When the egg reaches your desired doneness, carefully remove with a slotted spoon and allow water to drip off.   Gently place on the hash and serve immediately.