Corned Beef Hash

1. 1

   Cook potatoes in boiling salted water to cover until just tender, about 3 minutes, then drain.

2. 2

   Pulse corned beef in a food processor until coarsely chopped.

3. 3

   Saute onion and bell pepper in butter in a 12-inch nonstick skillet over moderately high heat, stirring, until lightly browned, about 5 minutes.

4. 4

   Add potatoes and saute over moderately high heat, stirring occasionally, until browned, about 5 minutes.

5. 5

   Stir in corned beef and salt and pepper to taste, then cook, stirring occasionally, until browned.

6. 6

   Add cream and cook, stirring, 1 minute.

7. 7

   If desired, make 4 holes in hash and break 1 egg into each.

8. 8

   Cook over moderately low heat, covered, 5 minutes, or until eggs are cooked to desired doneness, and season with salt and pepper.

9. 9

   Sprinkle hash with parsley.

No additional tips available.