Corned Beef Hash and Eggs

1. 1

   In a nonstick 12-inch skillet, melt butter over medium-high heat.

2. 2

   Add red pepper and onion; cook, stirring frequently, until the vegetables are tender, about 10 minutes.

3. 3

   Stir in frozen hash browns and corned beef; cook until hash browns are lightly browned, about 10 minutes.

4. 4

   Spread hash evenly in skillet.

5. 5

   Reduce heat to medium-low.

6. 6

   Break 1 egg into a small cup and, holding the cup close to the skillet, slip egg into skillet; repeat with remaining eggs.

7. 7

   Sprinkle eggs with salt and pepper.

8. 8

   Cover skillet and cook until eggs are set or cooked to desired doneness, 5 to 8 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.