Corned Beef Hash And Potatoes

• 3 cups cooked corned beef, about 1 1/2 lbs, course chop
• 2 cups potatoes, boiled, peeled, diced
• 2 tablespoons butter
• 1/2 cup onion, chopped
• 1 sweet bell pepper, diced, opt. red, green
• 2 celery ribs, chopped
• 1 garlic clove, minced
• 1 cup button mushroom, chopped, I have made with and without
• 1 tablespoon Worcestershire sauce
• 2 tablespoons parsley, chopped, flat leaf
• 2/3 cup beef stock, can use water
• 6 poached eggs (optional)

1. Melt butter in skillet.
2. Add onions , garlic, bell pepper, celery and mushrooms. Saute' until tender.
3. Add beef and potatoes, water/stock, Worcestershire, and parsley.
4. Cook and stir over medium heat until warmed through and liquid is reduced to desired amount. OPT: Mash the beef and potatoes as desired.
5. OPTIONS:
6. If a crispy & browned hash is desired, heat up oil in separate skillet and a divide into 6 portions and brown.
7. Poach eggs, serve over hash.

beef, potatoes, butter, onion, sweet bell pepper, celery, garlic, button mushroom, worcestershire sauce, parsley, beef stock, eggs

Taken from www.food.com/recipe/corned-beef-hash-and-potatoes-294743 (may not work)