Corned Beef Hash

Ingredients

• 2 cups baking potatoes shredded peeled
• 1  bell pepper finely chopped
• 2 ounces cheddar cheese 
• 8 ounces corned beef ribs diced cooked
• 4 large eggs 
• 4 servings kosher salt and pepper freshly ground
• 4 tablespoons butter unsalted
• 2 tablespoons vegetable oil 
• 1  onion white finely chopped

Equipment

• frying pan
• wooden spoon

Directions

1. Heat the oil in a medium skillet over high heat.
2. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.
3. Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper.
4. Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg.