1 lb russet potatoes, peeled, cut into 1/4” dice
1-lb piece cooked corned beef, cut into chunks
1 cup chopped onion
1 large red bell pepper, cut into 1/4-inch pieces
2 tablespoons unsalted butter
1/4 cup heavy cream
4 large eggs (optional)
1 tablespoon chopped fresh flat-leaf parsley
- Cook potatoes in boiling salted water to cover until just tender, about 3 minutes, then drain. Pulse corned beef in a food processor until coarsely chopped.
- Sauté onion & bell pepper in butter in a 12” nonstick skillet over moderately high heat, stirring, until lightly browned, about 5 minutes. Add potatoes & sauté over moderately high heat, stirring occasionally, until browned, about 5 minutes. Stir in corned beef & salt & pepper to taste, then cook, stirring occasionally, until browned. Add cream & cook, stirring, 1 minute.
- If desired, make 4 holes in hash & break 1 egg into each. Cook over moderately low heat, covered, 5 minutes, or until eggs are cooked to desired doneness, & season with salt & pepper. Sprinkle with parsley.