Corned Beef Hash

Ingredients
2 tablespoons butter
1/4 cup grated shallot
1 clove garlic, minced
1 cup diced and cooked Idaho potatoes
1 cup diced corned beef
1 quart water
6 oz white wine vinegar
2 eggs
Sriracha hot sauce
2 tablespoons chopped flat-leaf parsley


Directions
Heat butter over medium heat in a 12-inch Calphalon nonstick omelet pan. Add shallots and garlic to the pan and sweat through until they soften and are clear in color. Add potatoes and corned beef and mix. Season with salt and pepper. Brown for two minutes per side, place on a warm plate and set aside.
Bring water and vinegar to a simmer and crack eggs into water. Poach eggs for 1 minute and remove from pan with a slotted spoon.
Place eggs on potatoes and beef and top with hot sauce and parsley; serve.