Red Flannel Corned Beef Hash With Poached Eggs


For the Hash: 2 tablespoons butter 1 onion, finely diced 1/4 cup finely diced red bell pepper 1/4 cup finely diced green bell pepper 1 pound good-quality corned beef, finely diced 2 cups diced cooked beets (2 or 3 beets, weighing about 1 pound) 1 egg, lightly beaten 1 teaspoon worcestershire sauce 1/4 teaspoon nutmeg 1/2 tablespoon olive oil 1 1/2 pounds russet potatoes, peeled and diced 2 tablespoons vegetable oil For the Eggs: 8 eggs 2 tablespoons white wine vinegar


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