Griddle corned beef hash patties until they are crisp and golden brown.
Poach the eggs until the whites are firm but not hard.
Assemble each serving by placing hot griddled corned beef on plate, add the crisp prosciutto, and top with two poached eggs and 2 oz Hollandaise sauce.
Garnish with chives and paprika.
Ingredients
45 oz Chef-mate Corned Beef Hash , formed into 5 patties
