Corned Beef Hash with Poached Eggs

• 2 tablespoons vegetable oil
• 1/2 cup, thinly sliced red onion
• 1 1/2 pounds deli corned beef, coarsely chopped
• 1 bag frozen hash browns
• 2 tablespoons southwest steak marinade seasoning
• 1 medium green bell pepper, sliced into 1/4-inch strips
• 1 medium red bell pepper, sliced into 1/4-inch strips
• 1/2 cup chopped green onions
• 1/8 cup beef broth
• Dash Worcestershire sauce
• 6 eggs
• 1 tablespoon white vinegar
• 6 white bread slices, toasted
• Special equipment: medium-size biscuit cutters, for poaching eggs

1. For the hash, heat the oil in a large skillet over medium heat.
2. Add the onion and cook until softened, about 3 minutes.
3. Add corned beef, hash browns, seasoning, peppers, green onions, beef broth and Worcestershire.
4. Cook, stirring occasionally, until potatoes are golden and crisp, about 15 minutes.
5. For the eggs, fill a shallow frying pan 2/3 full with water.
6. Add white vinegar.
7. Over low heat, place biscuit cutters into water so they lay flat along the bottom of frying pan.
8. Crack eggs and drop 1 into each biscuit cutter.
9. Simmer until eggs are poached, about 4 minutes.
10. If you like your yolks cooked through, poach an additional 1 to 2 minutes.
11. Carefully remove with spatula.
12. Serve eggs and corned beef hash with white toast.

vegetable oil, red onion, deli, browns, marinade, green bell pepper, red bell pepper, green onions, beef broth, worcestershire sauce, eggs, white vinegar, white bread, biscuit cutters

Taken from www.foodnetwork.com/recipes/sandra-lee/corned-beef-hash-with-poached-eggs-recipe.html (may not work)