Red Flannel Corned Beef Hash with Poached Eggs

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RECIPE 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

DIRECTIONS FOR THE 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 about 9 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 sautéed potatoes and continue cooking for about 7 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 THE EGGS: Bring a medium saucepan of salted water to a boil and add the vinegar. Break 4 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. Repeat for the remaining 4 eggs. To serve, place the hash on warm serving plates, top with a poached egg, and garnish with freshly ground black pepper. WINE RECOMMENDATION: Gamay Beaujolais from California or a Tavel Rose from France. HELPFUL TIPS: While this recipe calls for poaching the eggs, you can fry them to the desired doneness instead, or even loosely scramble them.

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