Corned Beef Hash with Poached Eggs

Bring a large saucepan three-fourths full of water to a boil. Add the potatoes and cook until tender, about 10 minutes. Drain and let cool completely.

In a frying pan over medium heat, warm 2 tablespoons of the canola oil. Add the bell peppers, onion and celery and sauté until the vegetables are just tender, about 2 minutes. Remove from the heat and place in a large bowl.

Add the cooled potatoes, corned beef, parsley, chopped thyme, cracked pepper and the corned beef cooking liquid or chicken stock. Toss well, cover and set aside. (The recipe can be made up to this point and refrigerated for up to 3 days.)

Place a large nonstick frying pan over medium heat and add the remaining 3 tablespoons canola oil. Heat briefly, then add the corned beef mixture, spreading it out evenly in the pan. Cook until a crust begins to form on the bottom, 4-5 minutes. Using a wide spatula, turn the hash over, keeping it in one piece. Continue cooking until lightly browned, 4-5 minutes longer, reducing the heat if necessary to prevent burning. Remove from the heat, cover and keep warm while you poach the eggs.

Pour water into a large frying pan to a depth of 3 inches and bring to a boil. Adjust the heat so that the water is just below the boiling point. Add the salt and vinegar. One at a time, crack the eggs into a small ramekin or teacup and gently lower into the water. Work as quickly as possible so that all the eggs will cook in about the same amount of time. Cook until the whites are firm but the yolks are still soft, 3-4 minutes. Using a slotted spatula, transfer the eggs to a paper towel-lined platter to drain. Trim away any straggly strands of egg.

Divide the hash evenly among warmed individual plates and nest 2 poached eggs on top of each portion. Garnish with thyme sprigs and serve immediately.