Corned Beef Hash

• 1 lb baking (russet) potatoes, peeled and cut into 1/4-inch 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

1. Cook potatoes in boiling salted water to cover until just tender, about 3 minutes, then drain.
2. Pulse corned beef in a food processor until coarsely chopped.
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. Add potatoes and saute over moderately high heat, stirring occasionally, until browned, about 5 minutes.
5. Stir in corned beef and salt and pepper to taste, then cook, stirring occasionally, until browned.
6. Add cream and cook, stirring, 1 minute.
7. If desired, make 4 holes in hash and break 1 egg into each.
8. Cook over moderately low heat, covered, 5 minutes, or until eggs are cooked to desired doneness, and season with salt and pepper.
9. Sprinkle hash with parsley.

baking, beef, onion, red bell pepper, unsalted butter, heavy cream, eggs, parsley

Taken from www.epicurious.com/recipes/food/views/corned-beef-hash-102822 (may not work)