On offshore passages, canned corned beef works well and makes for a hearty meal. We usually enhance it with left-over roasted onions and potatoes, if available.

2-4 SERVINGS:
1 can corned beef or 2 cups corned beef, cooked
2 cups roasted onions and potatoes, cut into bite-size pieces (optional)
4 eggs
butter or vegetable oil
salt and pepper, to taste
pinch of paprika (optional)

Heat roasted onions and potatoes in skillet or sauté onions and cooked potatoes in a skillet for 5 minutes (if using).  Add corned beef and heat thoroughly. Poach eggs for 4 minutes and 15 seconds (or to desired doneness) in gently boiling water with a 1/2 teaspoon of vinegar. Dunk cooked eggs in freshwater bath and drain before serving on-top of hash (I use a slotted spoon or small strainer with a handle to transfer the eggs).