Corned Beef Hash

• 2 cups cooked corned beef (diced or shredded (leftover or canned))
• 3 medium Yukon Gold potatoes (diced into 1/2-inch cubes)
• 1 medium onion (diced)
• 1 green bell pepper green bell pepper (diced)
• 3 cloves garlic (minced)
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp Worcestershire sauce
• 4 large eggs (for serving)
• salt and pepper salt and pepper (to taste)
• 2 tbsp fresh parsley (chopped, for serving)

How to Make It

1. 1

   Parboil diced potatoes in salted boiling water for 5 minutes until just tender but not falling apart. Drain well.

2. 2

   Heat butter and oil in a large cast-iron or non-stick skillet over medium-high heat. Add onion and bell pepper, cook 4 minutes until softened. Add garlic and cook 1 minute more.

3. 3

   Add potatoes and corned beef. Press down firmly into a single layer. Cook undisturbed for 4–5 minutes until a crust forms on the bottom.

4. 4

   Flip in sections (it doesn't have to be perfect), press down again, and cook another 4–5 minutes until crispy all over. Add Worcestershire, season with salt and pepper.

5. 5

   Make wells in the hash and crack an egg into each. Cover and cook until whites are set, about 3–4 minutes. Serve topped with parsley.