Red Flannel Corned Beef Hash with Poached Eggs

Name: Red Flannel Corned Beef Hash with Poached Eggs
Ingredients: For the Hash:; 2 tablespoons butter; 1 onion, finely diced; 1/4 cup finely diced red bell pepper; 1/4 cup finely diced green bell pepper; 1 pound good-quality corned beef, finely diced; 2 cups diced cooked beets (2 or 3 beets, weighing about 1 pound); 1 egg, lightly beaten; 1 teaspoon worcestershire sauce; 1/4 teaspoon nutmeg; 1/2 tablespoon olive oil; 1 1/2 pounds russet potatoes, peeled and diced; 2 tablespoons vegetable oil; For the Eggs:; 8 eggs; 2 tablespoons white wine vinegar

Red Flannel Corned Beef Hash with Poached Eggs was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/red-flannel-corned-beef-hash-with-poached-eggs-recipe-3673.aspx" target="_blank">www.cooking.com.</a>

"Corning beef was an important method of preserving beef in the days before refrigeration, and ranked with smoking and drying as common techniques. It's probably not time -and effort- efficient to prepare homemade corned beef just for this recipe -- it takes 8 to 12 days to cure -- but if you are so inclined, then this is a great recipe to prepare it for. Red flannel hash is a traditional New England embellishment of corned beef hash, and is so called because of the addition of the beets. It makes a wonderful brunch dish...."

INGREDIENTS

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For the Hash:

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2 tablespoons butter

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1 onion, finely diced

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1/4 cup finely diced red bell pepper

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1/4 cup finely diced green bell pepper

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1 pound good-quality corned beef, finely diced

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2 cups diced cooked beets (2 or 3 beets, weighing about 1 pound)

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1 egg, lightly beaten

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1 teaspoon worcestershire sauce

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1/4 teaspoon nutmeg

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1/2 tablespoon olive oil

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1 1/2 pounds russet potatoes, peeled and diced

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2 tablespoons vegetable oil

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For the Eggs:

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8 eggs

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2 tablespoons white wine vinegar

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