4 1/2 cups corned beef brisket, cooked and cut into 1/2-inch dice
6 cups russet or other baking potatoes, cut into 1/2-inch dice
4 cloves garlic, minced
1 tablespoon red wine vinegar
3/4 cup heavy cream
Freshly ground pepper
1. Boil the diced potatoes in salted water until they are just tender, about 10 minutes.
2. In a bowl, combine meat and potatoes, gently, adding garlic, vinegar and cream. Cook over moderate heat in large frying pan until the cream bubbles, and is reduced by half. Season with black pepper. Cool mixture for at least an hour, or overnight.
3. Fry the hash on a griddle or in a skillet that has been seasoned or lightly oiled. When a crust is formed on the bottom (usually in 5-10 minutes), turn the hash and cook until crust forms on the underside. Cut into wedges and serve immediately with perfectly poached fresh eggs.