Corned Beef Hash

1 tsp butter
1 tsp olive oil
1 cup cooked corned beef, finely chopped
2 medium red potatoes potatoes cubed small into about 1/4 inch pieces.
1/2 onion diced
2 eggs
Dollop of vinegar
Fresh ground pepper
Kosher Salt

Heat the olive oil and butter in a large skillet (not non-stick) on medium high heat. Add potatoes, giving the pan a shake to coat with the oil/butter and spread the potatoes evenly in the skillet. Salt lightly, the brisket will have plenty but you'll need a little bit for the potatoes. Now leave them alone for a few minutes (4 or 5) until you get a good brown on one side then turn them over. After a couple minutes turn again.

When they start to brown on all sides and look close to done, take one out and check it for doneness. Turn down the heat to medium, throw in the onion, and toss. Cook until the onion is translucent and just started to brown up, reduce to low heat, add the corned beef and toss.

Now for the eggs. Fill a sauce pan about half way with water and add a dollop of vinegar to help keep the eggs from separating. Let the water come to a boil then turn down until it's just below a boil. You don't want alot of water action, it will break up the egg. I break the eggs into little pyrex bowls before poaching. This allows you to make sure no shells get in, and allows you to gently add the egg by slowly immersing the bowl and letting it slide into the water.

Plate your hash and add a poached egg to the mound. Top with fresh ground pepper. If you want you can heat a small bowl of ketchup and serve on the side.

Serves 2