I love it when I make my Glazed Corned Beef recipe because then I can make Corned Beef Hash with the left overs! Perfect for lazy weekend brunches. (In the picture, I used red potatoes and left the skin on.)
Place potatoes in 10-inch skillet. Cover potatoes with water. Bring to a boil over high heat. Reduce heat to low; simmer 6 minutes (potatoes will be firm). Drain potatoes in colander; sprinkle with salt and pepper.
Wipe out skillet with paper towel. Add butter and onion; cook and stir over medium-high heat 5 minutes. Stir in corned beef and potatoes; mix well. Press down mixture with spatula to flatten into compact layer.
Reduce heat to low, cook 10 to 15 minutes. Turn mixture with spatula; pat down and continue cooking 10 to 15 minutes or until bottom is well browned. Top each serving with 1 poached egg. Serve immediately.