To prepare the corned beef hash
Boil the corned beef brisket in water with pickling spice for 6-7 hours until tender. Cool. Cut the brisket into pieces and grind through a course meat grinder. Set aside.

To prepare the potatoes
Boil the diced potatoes in salted water until tender, about 4-5 minutes. Drain and cool. Set aside.

In a skillet with some butter or bacon fat sauté the bell peppers and onion. Add the potatoes and cook until browned. Add more oil if needed. Season with salt and pepper. Set aside.

For the Hollandaise
Using a metal bowl set over a double boiler gently start to whisk the egg yolks. Water should be at a simmer and not a rolling boil. The egg yolks should not reach a temperature over 170 degrees or they will scramble but need to reach a temperature over 140 degrees to thicken. As you whisk add small amounts of the clarified butter. The egg yolk mixture should start to thicken. Add freshly squeezed lemon and salt to taste. Hollandaise should be thick and NOT lumpy or runny.

To assemble
Place the potatoes on the plate followed by the corned beef hash on top. Gently place the poached egg on top followed by the hollandaise. Serve immediately.