Ham Hash with Poached Eggs  

Total time: 30 minutes
    A classic, and so easy to do - using all fresh ingredients or leftovers from a Boiled Dinner. 

 Ingredients:   

• 2 medium potatoes
• 2 medium carrots
• 1 rib celery
• 1 onion
• 1 1/2 cups cabbage
• 8oz (240gr) deli baked ham or corned beef
• 1 tbs oil
• 2 eggs
• 1 tbs white vinegar  it helps keep the whites together

 Instructions:

• Cut potatoes and carrots into large bite-size pieces and steam for 10 - 15 minutes over medium-high heat, until vegetables are just tender. 
• Chop onion, celery and mince garlic. 
• Roughly chop enough cabbage to equal 1 1/2 cups.
• Cut corned beef or ham into bite-size pieces. 
• Heat oil in a large nonstick skillet over medium heat. 
• Add onion, celery, cabbage and sauté until tender, about 7 minutes. 
• Cover, reduce heat and let cook for 5 minutes longer or until potatoes and carrots are done.
• Add potatoes, carrots, beef or ham, to skillet, increase heat to medium, and let fry, undisturbed, for about 7 minutes. 
• Then turn/stir, spread back out and let fry, undisturbed, for 5 minutes. 
• Repeat, turning and frying until it is as golden and crispy as you like it. 
• When it's done to your liking, reduce heat and poach eggs. 
• The Eggs:
• Fill a large skillet with water.  The water should be at least 1 1/2" (4cm) deep.
• Heat water over medium-high heat. 
• Add vinegar. 
• When water is softly boiling reduce heat and poach eggs: one at a time break egg into a small saucer.  Swirl a spoon in the water where you will put the egg - off to one side.  When water is swirling drop egg into center.  With slotted spoon try to keep the white together. 
• Do next egg. 
• With regular spoon scoop some hot water over tops of eggs. Poach for 2 - 3 minutes or until white is set but yolk is still very soft. 
• Remove eggs with a slotted spoon and put on hash.
• To serve: 
• Put half of the hash on each plate and top with a poached egg.

With Leftovers

 Ingredients:

• 2 medium cooked potatoes, leftover
• 2 medium cooked carrots, leftover
• 2 ribs cooked celery, leftover
• 2 cooked leeks, leftover
• 2 wedges cooked cabbage, leftover
• 8 - 12 oz leftover corned beef or ham
• 1 onion
• 1 tbs oil
• 2 eggs
• 1 tbs white vinegar  

 Instructions:

• Chop onion.
• Cut all other vegetables into small pieces, about 1/3" (1cm) cubes or slices. 
• Cut beef or ham the same. 
• Heat oil in large nonstick skillet over medium heat. 
• Add onion and sauté until tender, about 7 minutes. 
• Add everything else and let fry, undisturbed, for about 5 minutes. 
• Then turn/stir, spread back out and let fry, undisturbed, for 5 minutes. 
• Repeat, turning and frying until it is as golden and crispy as you like it. 
• When it's done to your liking, reduce heat and poach eggs.