Corned Beef Hash with Poached Eggs – This is a perfect recipe for leftover Corned Beef and Boiled Vegetables. Otherwise, cook the ingredients for a truly homemade breakfast. It’s well worth the effort. – cooking oil (we use light olive oil), onion (medium, diced), leftover corned beef (cut into bite-sized cubes), potato (cooked, cut into bite-sized cubes), carrots (cooked, cut into small dice), leftover boiled cabbage (chopped), Worchestershire sauce, Dijon mustard, salt and pepper (to taste), eggs, white vinegar, Heat oil in a large skillet. Saute the onion for a few minutes. Add the beef, potatoes, carrots and cabbage and combine completely. ; In a separate bowl, combine the Worcestershire sauce and mustard, then pour in the skillet. Combine with the other ingredients to help bind them as they cook together. Let the ingredients brown and become crispy, then flip to crisp the second side. Season with salt and pepper, only if needed. ; In the meantime, poach eggs in a pot of boiling water with white vinegar. Plate the hash and place the eggs on top.; –