Title: Not so traditional corned beef hash with poached eggs
 Categories: 
      Yield: 4 Servings
 
      1 lb Russet potatoes, peeled, 1/2
           Inch dice
      1 lg Onion, peeled, 1/2 inch dice
           (about 1 cup)
      2 tb Butter
      1 tb Chopped garlic
      1 tb Ancho chili paste
      1 lb Cooked corned beef, 1/2 inch
           Dice
      2 tb Chopped fresh cilantro
           Leaves
           Salt and pepper
      1 qt Water with 2 tablespoons
           White vinegar for poaching
     12    Quail eggs
 
  Parboil potatoes in salted water for 4 minutes and drain. To a large
  skillet over medium heat, add butter. Saute onion in butter until
  caramelized. Add potatoes to onion and cook for 4 minutes. Add garlic
  and chili paste. Add beef and cilantro and combine well. Flatten out
  mixture to edges, ensuring uniform depth in skillet. Continue to cook
  until crisp on bottom. Season with salt and pepper.
  
  In a pot, bring poaching liquid to boil. Add eggs and cook 2 to 3
  minutes.
  
  Serve. Yield: 6 servings