Corned Beef Hash with Poached Eggs

• 1 teaspoon salt
• 4 to 8 large eggs
• 1/4 cup finely chopped fat trimmings reserved from Homemade Irish Corned Beef and Vegetables or 1/4 cup finely chopped bacon
• 2/3 cup finely chopped red onion
• 1/2 cup chopped cabbage reserved from corned beef
• 1/2 cup chopped root vegetables (mixture of carrots, turnips, and parsnips) reserved from corned beef
• 2 cups finely chopped corned beef
• 2 cups chopped potatoes reserved from corned beef
• 2 large eggs, beaten to blend
• 2 tablespoons (1/4 stick) butter or olive oil

1. Pour enough water into large roasting pan to reach depth of 2 inches; set near stove.
2. Pour enough water into large nonstick skillet to reach depth of 1 1/2 inches; add 1 teaspoon salt and bring to simmer.
3. Crack each egg into separate custard cup.
4. Working with 4 eggs per batch, gently slide 1 egg at a time into simmering water in skillet.
5. Cook just until egg whites are set, about 1 minute (yolks will be only partially cooked).
6. Using slotted spoon, carefully transfer eggs to prepared roasting pan with water.
7. Reserve skillet with water.
8. DO AHEAD: Poached eggs can be made 1 hour ahead.
9. Let stand at room temperature.
10. Heat large nonstick skillet over medium heat; add fat trimmings and saute until light brown and fat renders, about 3 minutes.
11. Add red onion to skillet and saute until soft, about 5 minutes.
12. Add cabbage and chopped root vegetable mixture and saute 5 minutes.
13. Transfer vegetable mixture to bowl; stir in corned beef and potatoes.
14. Season to taste with salt and pepper.
15. Add beaten eggs and toss to coat.
16. Melt butter in same skillet over medium-high heat.
17. Add corned beef hash mixture and cook until golden brown on bottom, occasionally pressing down with spatula, about 4 minutes.
18. Turn hash mixture over in small portions and cook until second side is golden brown, occasionally pressing down with spatula, about 3 more minutes.
19. Meanwhile, bring water in reserved skillet to simmer.
20. Using slotted spoon, gently transfer eggs back to skillet.
21. Cook just until yolks are softly set, about 2 minutes.
22. Divide corned beef hash among plates.
23. Top hash with one or two poached eggs and serve.

salt, eggs, trimmings reserved from homemade, red onion, cabbage reserved, root vegetables, corned beef, potatoes reserved, eggs, butter

Taken from www.epicurious.com/recipes/food/views/corned-beef-hash-with-poached-eggs-241626 (may not work)