Ingredients

• 1 tablespoon canola oil, plus more for cooking the eggs
• 1/2 cup finely diced red or orange bell pepper
• 1/2 cup thinly sliced mushrooms
• 1/4 cup finely diced red onion
• 1 clove garlic, finely minced
• 4 ounces leftover cooked corned beef, cut into 1/2-inch pieces
• 4 ounces leftover roasted or braised potatoes, cut into 1/2-inch pieces
• Kosher salt and freshly cracked black pepper
• 2 tablespoons thinly sliced scallions, plus more for garnish
• 4 large eggs

Instructions

1. In a nonstick pan, heat the oil over medium-high heat. Add the bell pepper, mushrooms, onion and garlic and cook, stirring, until lightly caramelized, about 4 minutes. Add the corned beef and potatoes and cook until the potatoes begin to crisp, about 5 minutes; try not to move the pan to allow the potatoes and meat to brown. Season with salt and pepper. Add the scallions and toss.
2. In a separate nonstick pan with some oil, cook the eggs sunny-side up or over easy, depending on your preference. A runny egg is best for this dish so it will be creamy when mixed with the hash.
3. Put the hash on a plate and top with the eggs. Garnish with additional scallions.