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1
Put the potatoes in a large pot, cover with cold water, and add 1 tablespoon salt.
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2
Bring to a boil over medium heat and par-cook for 5 minutes; the potatoes should hold their shape for sauteing later.
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3
Drain and set aside.
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4
Preheat a large skillet over medium-high heat.
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5
Add 2 tablespoons of the oil and 1 tablespoon of the butter.
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6
When the butter is foamy, add the scallion and season with remaining salt and pepper.
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7
Cook, stirring, until the scallions soften and start to get some color, about 2 minutes.
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8
Add the garlic and potatoes, and crank up the heat to high.
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9
The potatoes will absorb the oil, so add the remaining tablespoon of butter and the oil.
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10
Add mustard greens and toss, sauteing until bright green, about 2 minutes.
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11
Remove from the heat and gently fold in the crab and mustard, stirring until combined and being careful not to break up the crab.
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12
Set aside and keep warm while the eggs poach.
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13
Fill a wide pot with 2 inches of water and add the vinegar.
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14
Bring to a simmer over medium heat.
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15
Carefully crack 1 egg into a small cup and gently pour the egg into the water.
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16
Add a second egg and poach for roughly 2 minutes, or until just cooked but the yolks are still soft.
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17
With a slotted spoon, transfer the eggs to a plate, and blot the bottoms of the eggs dry with paper towels.
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18
Repeat with the remaining eggs.
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19
Spread hash onto 4 plates and top with 2 eggs each, finishing with the chives.
