Dice potatoes. Deep fry or sauté potatoes in oil until crisp. Remove and reserve.
Julienne the corned beef into 1/4-inch wide strips; reserve.
In large skillet, melt butter over medium heat. Stir in potatoes and herbs; sauté 2 minutes. Stir in beef; sauté additional 2 minutes. Season to taste with salt and pepper. Remove from heat; keep warm.
Poach eggs in small batches in acidified water (1 teaspoon vinegar to 1 quart water) until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Remove and keep warm.
To serve, portion about 1/2 cup hash on small plate. Top with a poached egg. Sprinkle on 1 teaspoon chives. Serve immediately.