I began by sauteing and caramelizing the onion in a tablespoon of coconut oil in my nonstick wok. When it became translucent and began turning golden, I tossed in the diced corned beef and lightly browned that a bit and then added in the sliced brussels sprouts. I tossed them around until they began to wilt and soften and then added in 1 to 2 tablespoons of Kerrygold butter and continued sauteing them until they were tender-crisp.
While the sprouts were cooking, I brought some water almost to a boil in a 2-quart saucepan and then added in a splash of white vinegar and stirred it in. As the water was swirling in a circular fashion, I added in a couple of cracked eggs one at a time, pouring them in from custard cups so I could control how quickly they slipped into the swirling hot water. I cooked them at barely a simmer for about 4-1/2 to 5 minutes and then removed them with a slotted spoon and placed them on a paper towel lined plate. I placed a bed of the hash in a shallow bowl and then topped it with a poached egg and a pat of Kerrygold butter (notice in the 2nd photo how beautiful, bright and yellow the Kerrygold butter is; the yellow in that photo isn't the yolk, it's the butter). The meal turned out delicious. I snapped a couple of photos below. Enjoy!