Instructions: For hash, melt the butter in a saute pan or skillet and saute the onion and bell peppers over medium-high heat for 5 minutes. Transfer to a mixing bowl and add the corned beef, beets, egg, Worcestershire sauce, pepper and nutmeg. Mix thoroughly and let rest in the refrigerator for at least 4 hours or overnight.

Heat the olive oil in a saute pan, add the potatoes, and saute over medium-high heat for 8 to 10 minutes, or until golden brown, stirring frequently. Set aside.

Heat 1/2 tablespoon of the vegetable oil in each of 2 large saute pans. Add one-quarter of the hash mixture to each pan and cook over medium heat for about 2 minutes.

Add the sauteed potatoes and continue cooking for 6 to 8 minutes or until crispy, shaking and flipping the pan or stirring frequently with a spatula. Remove and keep warm while repeating for the remaining hash mixture.

For eggs, bring a saucepan of salted water to a boil and add the vinegar. Break the eggs, one at a time into a saucer and then slip carefully into the pan. Cook until the egg whites are set and firm, about 4 minutes. Remove with a slotted spoon and let drain.

To serve, place the hash on warm serving plates, top with a poached egg, and garnish with freshly ground black pepper.

This recipe yields 8 servings.

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