From http://inthekitchenwithkath.com
(Serves 2; multiply for more servings)
1 cup corned beef, diced
1 cup cooked potatoes, diced
½ cup diced onions
1 teaspoon dried sage leaves, crumbled
¼ cup milk
2 tablespoons butter, plus a bit more to butter the egg poacher if using
3 eggs
Salt and pepper to taste
If using an egg poaching insert, butter the cups and place it in a pan. Fill the pan with water, up to just below the top of the poaching insert. Cover and bring the water to a boil, and then reduce heat so it is just simmering.
Melt the butter in a pan. Add the onions and sauté until soft.
Add the corned beef, potatoes and sage. Cook, turning occasionally. Add the milk and stir. Continue to cook, turning it now and then until the milk has evaporated and the hash is done as you like it. Season to taste with salt and pepper.
When the hash is almost done, break the eggs into the egg poacher cups. If necessary, increase the heat so the water is again simmering gently. Cover and cook until done.
Serve the hash topped with the poached eggs.