Poach the eggs for 3 to 4 minutes, until the whites are set and the yolks are done softer or harder, as you like. As the eggs are done, use a slotted spoon to immerse them in the second pan of simmering water for 1 to 2 seconds to rinse away the vinegar flavor; then, lift them out with the slotted spoon and carefully transfer to a bowl of chilled water. Cover until cooking time.
Before cooking the hash, bring a clean saucepan of water to a boil on a burner near the 1 or 2 burners you'll be using to cook the hash. Reduce the heat to maintain a simmer.
In 1 or 2 skillets large enough to hold all the hash ingredients comfortably, or a large wok, melt the butter over medium heat. Add the potatoes, bell pepper, onion, and leek and saute, stirring frequently, for about 5 minutes. Add the beef, ham, turkey, or corned beef along with the thyme or other fresh herbs, and season lightly with pepper and salt to taste. Continue sauteing, stirring occasionally, until the potatoes are tender and lightly browned.
Divide the hot hash among 6 heated serving plates, mounding it in the center of each. Immediately, use a slotted spoon to remove the poached eggs from the chilled water and immerse them in the simmering water for 3 or 4 seconds to warm them up; then, drain briefly on a clean kitchen towel and carefully transfer 1 or 2 eggs to each serving, nestling them on top of the hash. Garnish with chives. Serve immediately, passing ketchup and hot sauce at the table.
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