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1
Coat the beets lightly with olive oil, place them into a small baking dish, cover the dish with foil and place it into a pre-heated 400? oven. Cook the beets for 45 minutes to 1 hour, until a paring knife can be easily inserted into the largest beet. Remove from the oven and let cool slightly before rubbing them free of their skins in between a few sheets of paper towels. Cut into bite sized pieces and reserve.
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2
While the beets are cooking, toss the cut potatoes, carrots and garlic cloves with some olive oil, season with salt and pepper and spread evenly on a baking sheet. Place the sheet into the oven along side the beets and cook until nicely browned, stirring occassionally, about 1/2 hour. When cooked, remove the sheet tray from the oven and reserve.
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3
Cutting against the grain, remove and cube about 2-3 cups worth of the corned brisket, reserving the balance for another use.
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4
Poach the eggs to the 3 1/2- 4 minute mark (for a nice runny yolk), and then move them to an ice-water bath and let them sit there until you are ready to serve. At that point, lower them gently back into the poaching pot for 30-45 seconds to reheat before placing them on a plated mound of hash.
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5
To finish the hash, saute the onion in a hot skillet with a little glug of EVOO until lightly browned. Toss in the roasted vegetables, potatoes, garlic and cubed beef. Sprinkle with the minced herbs and add the mustard and mustard seeds. Moisten with a touch of chicken stock or water if the mix seems a bit dry, toss to combine and heat until all the elements are warmed through. Season to taste with salt and pepper.
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6
To serve, mound some hash on each plate, and top with 1-2 reheated poached eggs, sprinkle with a little Maldon Sea Salt (if you have some), and prepare to be blown away.
