Corned Beef Hash and Eggs (Irish)

This dish is a popular item on diner menus and is easy to make at home. Serve it as a side or for a complete meal, top it with eggs.

2 Tbsp. extra-virgin olive oil
2 baking potatoes (1 lb), peeled and cut into ½” cubes (~ 3 cups)
1 onion, chopped
coarse sea salt
black pepper, freshly cracked
1 red bell pepper, ribs and seeds removed, chopped
2 Tbsp. horseradish
1 Tbsp. Worcestershire sauce
8 oz corned beef, cut crosswise into ¼” wide strips
¼ cup heavy cream
4 large eggs

Heat oil in a large (12”) non-stick skillet over medium heat. Add potatoes; cook, turning often, until golden, 10-12 minutes.

Add onion; season with 1½ tsp. salt and ¼ tsp. pepper. Cook, stirring often, until potatoes and onions are browned, 5 minutes.

Add bell pepper, horseradish and Worcestershire sauce.

Cook until peppers are tender, about 5 minutes. Stir in corned beef and cream, reduce heat to low. Break 4 eggs, one at a time, on top of hash; cover and cook just until whites are set, about 10 minutes. Use a spatula to divide among four plates. Serve immediately.

Makes 4 servings.