Corned beef or pastrami also work well in this. When poaching eggs, the fresher the eggs, the firmer the whites will be.
Makes 4 servings
1. Heat oil in a large heavy skillet. Add onions and cook a few minutes until slightly browned and wilted. Add potatoes and cook until hot and slightly crusty but very tender.
2. Mash potatoes slightly so that the mixtures holds together a little and add liquid to make mixture somewhat creamy. Add smoked meat. Cook very gently 5 to 10 minutes until meat is hot and tender.¬† Season with salt and pepper to taste. Stir in parsley.
3. Bring a skillet of water to a boil. Add 1 tbsp white vinegar. Break each egg into a small dish and slip eggs into the simmering water. Cook eggs until whites are firm but yolks are still runny.¬†Lift eggs out of water, place on a paper towel-lined plate to drain. Trim ragged edges.
4. Place a spoonful of hash on each plate, make a slight indentation in the middle of the hash and top with an egg. Sprinkle eggs with a little salt and pepper.