Corned Beef Hash with Poached Eggs

Instructions

1. 1

   Peel and dice the potatoes into small cubes, then boil them in salted water until just tender, about 5-7 minutes. Drain and set aside.

2. 2

   Dice the corned beef, onions, bell peppers, and mince the garlic. Finely chop the fresh parsley and set aside for garnish.

3. 3

   Heat olive oil in a large skillet over medium heat. Add the onions and bell peppers, sautéing until softened, about 5 minutes.

4. 4

   Add the minced garlic to the skillet and cook for another minute until fragrant.

5. 5

   Increase the heat to medium-high and add the boiled potatoes and corned beef to the skillet. Cook, stirring occasionally, until the mixture is well browned and crispy, about 10 minutes. Season with salt and pepper to taste.

6. 6

   While the hash is cooking, poach the eggs. Bring a pot of water to a gentle simmer, add a splash of vinegar (optional), and carefully crack the eggs into the water one at a time. Cook for about 4 minutes for a runny yolk or longer for a firmer yolk. Remove with a slotted spoon and drain on a paper towel.

7. 7

   Serve the corned beef hash on plates, top each with a poached egg, and garnish with the chopped fresh parsley.