From: Executive Chef Tom Fleming, 214 Central, Dallas. Yield: 12 servings.

2 lb., 8 oz. Yukon Gold potatoes, steamed

as needed, vegetable oil

1 lb., 8 oz. cooked corned beef

2 Tbsp. fresh chopped rosemary

1 Tbsp. fresh chopped chives

2 Tbsp. fresh chopped thyme

1 cup unsalted butter

to taste, salt and pepper

12 large eggs

2 Tbsp. chopped chives

Dice potatoes. Deep fry or saute potatoes in oil until crisp. Remove and reserve.

Julienned corned beef into ¼-inch wide strips; reserve. In large skillet, melt butter over medium heat. Stir in potatoes and herbs; saute 2 minutes. Stir in beef; saute additional 2 minutes. Season to taste with salt and pepper. Remove from heat; keep warm.

Poach eggs in small batches in acidified water (1 tsp. vinegar to 1 qt. water) until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Remove and keep warm.

To serve: Portion about ½ cup hash on small plate. Top with a poached egg. Sprinkle on 1 tsp. chives. Serve immediately.