Corned Beef Hash with Poached Eggs

Special equipment: medium-size biscuit cutters, for poaching eggs

For the hash, heat the oil in a large skillet over medium heat.

Add the onion and cook until softened, about 3 minutes.

Add corned beef, hash browns, seasoning, peppers, green onions, beef broth and Worcestershire. Cook, stirring occasionally, until potatoes are golden and crisp, about 15 minutes.

For the eggs, fill a shallow frying pan 2/3 full with water.

Add white vinegar. Over low heat, place biscuit cutters into water so they lay flat along the bottom of frying pan. Crack eggs and drop 1 into each biscuit cutter. Simmer until eggs are poached, about 4 minutes. If you like your yolks cooked through, poach an additional 1 to 2 minutes. Carefully remove with spatula.

Serve eggs and corned beef hash with white toast.