Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, diced (about 1 cup / 150g)
  • 1 green bell pepper, diced (about 1 cup / 150g)
  • 2 cups cooked and diced Yukon Gold potatoes (about 300g)
  • 12 ounces corned beef, diced (about 340g)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • 1/4 teaspoon garlic powder (1.25 ml)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter (30g)
  • 2 large eggs
  • 1 tablespoon white vinegar (15 ml)
  • Optional garnish: Chopped fresh parsley or chives

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper and sauté until softened and translucent, about 5-7 minutes.
  2. Add the diced potatoes and corned beef to the skillet. Season with smoked paprika, garlic powder, salt, and pepper.
  3. Spread the mixture into an even layer. Cook, undisturbed, for 5-7 minutes to allow the potatoes to brown on the bottom. Then, toss and continue cooking, stirring occasionally, until the potatoes are crispy and the corned beef is heated through, about 10-15 minutes more.
  4. While the hash is crisping, fill a small saucepan with about 3 inches of water and bring to a gentle simmer. Add the vinegar.
  5. Crack each egg into a separate bowl or ramekin. Create a gentle whirlpool in the simmering water. Carefully slide each egg into the water. Cook for 3-4 minutes, or until the whites are set and the yolks are still runny.
  6. Remove the poached eggs with a slotted spoon and drain them briefly on a paper towel-lined plate. Divide the breakfast hash between two plates. Top each serving with a poached egg. Garnish with fresh parsley or chives, if desired. Serve immediately.