1 cup Corned Beef, cooked and diced (1/4 in. dice)
1 tsp salt
1 tsp white vinegar
2 eggs
1 tbsp fresh parsley, chopped
Melt butter in a 9 inch non-stick pan over medium heat.
Add onion and cook for 5 minutes.
Mix hash browns and corned beef and add to pan, pressing down on the mixture with a spatula. Cook for about 7 to 9 minutes, until the underside of the hash browns are browned and crisp.
Carefully place a large plate over the cooking pan and flip the pan upside down so the hash browns are on the plate, crispy side up. Slide them back into the pan and cook on the other side, about 6 to 7 more minutes. (Hash browns can be made ahead and kept warm in a 250 degree oven.)
Bring a medium size pot of water to a simmer.
Add salt and white vinegar. Crack each egg into a small cup or ramekin and gently tip the eggs in to the simmering water.
Turn off the heat and poach the eggs for 4 to 5 minutes. Gently remove the eggs with a slotted spoon and drain off excess water.
When hash browns are cooked through place poached eggs on top and finish with the chopped parsley and if you're into it, add some hot sauce!
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