Minced Beef Hash with Poached Eggs

Serves	4
From book	Mincepiration by Dean Edwards

Ingredients

1.	Put the potatoes in a saucepan of salted boiling water. Bring to the boil and cook for 8-10 minutes.
2.	Drain the potatoes, and leave to one side to steam for a few minutes
3.	Heat a little olive oil in a non-stick pan, and fry the mince for 8-10 minutes or until browned.
4.	Add the onion to the pan and cook for a few more minutes, then add the cabbage and potatoes
5.	Cook over a medium to high heat until the mixture has browned, then break it up and brown again. Season to taste
6.	Bring a saucepan of water to a rolling boil and add the vinegar. One at a time, crack the eggs into a small bowl and tip gently in to the water
7.	Turn off the heat and leave the eggs to cook for 6-7 minutes for a runny yolk
8.	Carefully remove the eggs and place onto kitchen paper to drain. Serve the eggs on a bed of hash, and sprinkle with chopped chives