Save Corned Beef Hash

• 1 cup potatoes, precooked and chopped
• 1 cup corned beef, precooked and chopped
• 1 cup carrots, precooked and chopped
• 3 eggs
• 2-3 tablespoons, olive oil (affiliate)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• garnish with fresh or flaked parsley
• 1 teaspoon white vinegar (for poaching eggs)
• salt and pepper to taste

1. Chop corned beef, carrots, and potatoes into small bite-sized pieces and place in a bowl.
2. Mix together with olive oil (affiliate), garlic powder, onion powder, salt, pepper, and parsley.
3. Transfer to a skillet on medium heat and sauté for about 10 minutes or until potatoes are golden brown and crispy.

To poach eggs

1. while hash is crisping, add a teaspoon of vinegar to a pot of steadily simmering water (about 3 inches of water).
2. Crack eggs individually into a small cup.
3. Create a gentle whirlpool in the water with a spoon and slowly tip the egg into the water one at a time. Cook for 3 minutes per egg. When done, remove with a slotted spoon.
4. Top each hash serving with a poached egg and serve.

This recipe is intended to be made with previously cooked corned beef, potatoes and carrots.