Old School Hash Recipe

Directions

1. 1

   Prepare the Potatoes

   In a large skillet, melt 1 tablespoon of butter over medium heat. Add the diced potatoes, season with salt and pepper, and cook, stirring occasionally, until they are golden and tender, about 15 minutes.

2. 2

   Make the Hash

   Add the diced onion and bell pepper to the skillet with the potatoes and cook for an additional 5 minutes until the vegetables are softened. Stir in the corned beef and cook until heated through, about 5 minutes. Adjust seasoning if necessary.

3. 3

   Cook the Eggs

   In a separate non-stick skillet, melt the remaining tablespoon of butter over medium heat. Crack the eggs into the skillet and cook to your desired doneness (sunny-side up, over-easy, etc.).

4. 4

   Toast the Bread

   While the eggs are cooking, toast the bread slices until golden brown.

5. 5

   Serve

   Serve the corned beef hash on a plate, topped with the eggs, alongside the toast.