Corned Beef Hash
Take 2 of the cooked potatoes and onions from your Irish Day dinner. Chop the onions and dice the potatoes. Shred 2 cups of the cooked corned beef. Combine the 3 ingredients, make individual patties or one large "flat cake". Heat a medium skillet, add butter and sauté on each side for 4-5 minutes or until golden brown. Top with a poached egg and serve immediately. Serves 3-4
Fill a medium sauce pan half full of water. Add 1 Tablespoon lemon juice, salt and bring seasoned water to a medium simmer. There will be bubbles gently penetrating the surface of the water when it ready for the eggs. Leave eggs refrigerated until ready to cook. Break one egg into a shallow bowl and then gently slide it into the simmering water. Repeat process using one egg per person. Cook each egg for at least 4 but no more than 5 minutes or until the white is firm Remove with a slotted spoon and place on top of hash patty.
You can prepare the poached eggs up to an hour before serving. Hold then in a bowl of ice cold water and reheat in simmering water right before serving.