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1
For the red pepper corned beef hash: In a medium saute pan, add the oil and heat over medium heat.
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2
Add the onions, bell peppers and thyme, season with salt and pepper and cook until softened, about 15 minutes.
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3
Add the corned beef and cook, stirring occasionally, until crisp, another 10 minutes.
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4
Remove from the heat and reserve.
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5
For the tempura poached egg: Fill a high-sided pan halfway with canola oil and heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Mix the flour, seltzer and egg yolk together in a bowl.
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6
Mix in some salt and pepper and set aside.
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7
Preheat the broiler.
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8
Bring a saucepan of water to a simmer and add the vinegar.
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9
Crack each egg into a separate small bowl, turn off the heat under the saucepan and immediately slide each individual egg into the water, allowing the whites to congeal around the yolks.
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10
Cover for 3 minutes, then remove the eggs with a slotted spoon, letting the water drain off.
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11
Dip the eggs directly in the batter, and then transfer them immediately to the hot oil.
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12
Fry the eggs for 30 seconds; remove to a plate.
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13
To serve, sprinkle your English muffin halves with some Cheddar and place under the broiler until melted.
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14
Cover each melty side with some of the hash and put an egg on top.
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15
Not too much more to say except, knife and fork!
