Corned Beef Hash with Poached Egg

Ingredients:

Hash

• 2 cups boiled red potatoes, cut into pieces
• 2 cups diced cooked corned beef
• 1/4 cup corned beef or chicken broth liquid
• Half a medium yellow onion, grated
• Half a clove of garlic, crushed with a fork
• 1 tbsp chopped fresh flat-leaf parsley
• 1 tbsp. grainy mustard
• 1/4 tbsp dried thyme
• A pinch of nutmeg
• 1/4 cup + 1 tbsp unsalted butter

Eggs

• 4 cups of cold water
• 0.5 cups distilled white vinegar
• 0.5 tbsp coarse salt
• 8 large eggs

Preparation:

1. In a large bowl, mash 1 cup of potatoes with a fork. Add the remaining potatoes, corned beef, corned beef liquid, onion, garlic, mustard, parsley, thyme, and nutmeg. Season generously with pepper and mix well. Refrigerate overnight or for at least 3 hours.
2. Prepare to boil eggs:
   
   Combine water, vinegar and salt in a large skillet and bring to a low simmer.
3. Heat a large, well-seasoned cast-iron skillet over medium-high heat. Add 1/4 cup butter and heat. When the foam subsides, add the hash mixture and cook, stirring, for 30 seconds. Press the mixture with a spatula to form a patty the size of the skillet. Cook, shaking the skillet occasionally, until the hash begins to brown on the bottom, about 4 minutes. Reduce the heat to medium and continue cooking, shaking the skillet occasionally to prevent the hash from sticking, until the bottom is golden brown and crispy, about 6 minutes more.
4. To flip the hash, place a plate the size of the pan in the skillet. Flip it over so the hash lands on the plate like a single pie. Invert the hash onto another plate. Return the skillet to medium-high heat; add the remaining 1 tablespoon butter. When the foam subsides, place the hash in the skillet, right side up. Cook, shaking the skillet occasionally, for 3 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 more minutes.
5. While the corned beef hash is cooking, crack an egg into a cup and carefully drop it into the simmering water in the pan. Quickly repeat with the remaining eggs. Cook the eggs, turning them occasionally with a spoon, until the whites are firm or to your desired doneness, about 3-5 minutes. Using a slotted spoon, transfer the eggs to a kitchen towel. Lightly pat the eggs dry with the towel to remove excess water.
6. Divide the hash among bowls and top with poached eggs. Serve immediately.