Red Flannel Corned Beef Hash With Poached Eggs

Directions

1. For hash, heat the butter in a saute/fry pan or possibly skillet and saute/fry the onion and bell peppers over medium-high heat for 5 min. Transfer to a mixing bowl and add in the corned beef, beets, egg, Worcestershire sauce, pepper and nutmeg. Mix thoroughly and let rest in the refrigerator for at least 4 hrs or possibly overnight.
2. Heat the extra virgin olive oil in a saute/fry pan, add in the potatoes, and saute/fry over medium-high heat for 8 to 10 min, or possibly till golden, stirring frequently. Set aside.
3. Heat 1/2 Tbsp. of the vegetable oil in each of 2 large saute/fry pans. Add in one-quarter of the hash mix to each pan and cook over medium heat for about 2 min.
4. Add in the sauteed potatoes and continue cooking for 6 to 8 min or possibly till crispy, shaking and flipping the pan or possibly stirring frequently with a spatula. Remove and keep hot while repeating for the remaining hash mix.
5. For Large eggs, bring a saucepan of salted water to a boil and add in the vinegar. Break the Large eggs, one at a time into a saucer and then slip carefully into the pan. Cook till the egg whites are set and hard, about 4 min. Remove with a slotted spoon and let drain.
6. To serve, place the hash on hot serving plates, top with a poached egg, and garnish with freshly grnd black pepper.
7. This recipe yields 8 servings.