• Gather all ingredients before starting recipe.
  

Hash

• Wash potatoes and cut into 1/2" dice, place in a microwave safe dish, rinse with cold water and cover with cling wrap. Microwave on high for 2-3 minutes, or just until the potatoes are firm tender.
  
• Peel and finely dice half of a large onion.
• Heat olive oil in a large skillet and sauté onions until they are translucent, 3-4 minutes, add any remaining carrots and onions from roast.
• Dice left over corned been into 1/2" dice, and add to onions in skillet.
• Finally, add cooked potatoes and heat over medium high heat for 4-5 minutes.
  

Poached Eggs

• Bring water to boil in a small sauce pan, add 1 tablespoon of vinegar, reduce to a simmer.
• Break one egg at a time into a small bowl.
  
• Slide one egg at a time into the simmering water.
  
• Gently Simmer for 4-5 minutes for a soft yolk.
  

Béarnaise Sauce

• Peel and chop one shallot, add shallot and chopped tarragon or dried tarragon and 4-5 pepper corns to a small sauce pan with 1/4 cup vinegar and 1/2 cup white wine. Bring to a boil, then reduce to a fast simmer and cook until the liquid has been reduced to 1 tablespoon, remove from heat and bring to room temperature.
  
• Add 2 egg yolks to a deep container and add the cooled vinegar, shallot reduction.
  
• Place butter in a microwave safe container and heat on high for 1-2 minutes, until the butter has melted.
• Using an immersion blender, carefully pour hot butter into egg mixture, beating with blender all the time until the sauce becomes thick and fluffy.

Assembly

• Spoon hash in the middle of a plate, top with a poached egg, and drizzle with the Béarnaise sauce.