Ingredients

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

Instructions

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.