In a large skillet over medium heat, cook the bacon slices until crispy, about 5-7 minutes. Remove from skillet and drain on a paper towel. Once cooled, crumble into pieces.

Prepare the Sausage

In the same skillet, add the sausage and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.

Cook the Hashbrowns

In the same skillet, add the hashbrowns and cook until golden brown and crispy, about 8-10 minutes, stirring occasionally. Once done, layer the sausage, bacon, and corned beef over the hashbrowns.

Add Eggs

In a separate pan, cook the eggs to your liking (scrambled, fried, or poached). Place the cooked eggs on top of the meat and hashbrown mixture.

Add Cheese

Sprinkle shredded cheddar cheese over the top of the eggs and allow it to melt slightly, about 2 minutes.

Making the Red Pepper Sauce

Sauté the Vegetables

In a small saucepan, heat olive oil over medium heat. Add diced red bell pepper and minced garlic, cooking until the peppers are soft, about 5 minutes.

Blend the Sauce

Add red wine vinegar, salt, black pepper, and water to the saucepan. Stir well and bring to a gentle simmer for 10 minutes. Remove from heat and blend until smooth using a blender.

Assembling the Dish

Serve the Hash

Spoon the hash mixture onto a plate and drizzle the red pepper sauce over the top. Serve immediately.