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1
Place the potatoes in a saucepan and add cold water to cover.
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2
Cover and bring to a boil over high heat.
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3
Uncover and cook until the potatoes are just tender when pierced, about 20 minutes.
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4
Drain the potatoes and let cool (or refrigerate overnight).
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5
Peel and cut into 1-inch pieces; set aside.
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6
In a large frying pan over med-high heat, melt the butter in the oil.
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7
Add the Canadian bacon and cook, stirring often, until the bacon begins to sizzle and is lightly browned, about 5 minutes.
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8
Add the green onions, celery, bell pepper, and thyme and continue to cook, stirring often, until the vegetables have softened, about 4 minutes.
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9
Add the potatoes and cook, stirring often, until potatoes are heated through, about 4 minutes (longer if potatoes are refrigerated).
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10
Season to taste with salt and pepper.
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11
Meanwhile, fill a saute pan 3/4 full of water; add several drops of vinegar and bring to a boil.
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12
Decrease the heat to a bare simmer.
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13
Crack each egg into a small bowl or cup, then slide carefully into the simmering water.
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14
Cover and poach the eggs until the whites are firm and the yolk sacs have thin veils of white, 4-6 minutes, depending on your taste.
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15
Spoon the hash onto individual plates and top each serving with a poached egg.
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16
Sprinkle with parsley.
