Corned Beef Hash with Poached Eggs

Ingredients

• 0.3 cup corned beef ribs homemade finely chopped
• 0.5 cup corned beef ribs chopped
• 0.5 cup corned beef ribs chopped (mixture of carrots, turnips, and parsnips)
• 2 cups corned beef ribs chopped
• 2 cups corned beef ribs finely chopped
• 2 large eggs beaten to blend
• 4 large eggs 
• 2 tablespoons olive oil ()
• 0.7 cup onion red finely chopped
• 1 teaspoon salt 

Equipment

• bowl
• frying pan
• roasting pan
• stove
• spatula
• slotted spoon

Directions

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