Homemade Corned Beef Hash

Serves 5-6

• 1 1/2 lbs. Cooked Corned Beef, chopped into 1/2-inch cubes
• 4 Russet Potatoes, peeled, cut into 1/2-inch cubes, and cooked until fork tender
• 1 cup mixed Bell Peppers, chopped
• 1 cup Red Onion, chopped
• 1 cup Green Onions, sliced
• 2 Tbsp. Italian Parsley, chopped
• 2 Tbsp. fresh Rosemary, minced
• 6 dashes Tobasco (optional)
• 1 tsp. Salt
• 1 tsp. Pepper
• 4 Tbsp. Olive Oil
• 12 Eggs

1. Heat a skillet over medium-high heat.
2. In a mixing bowl, combine first 10 ingredients with half of the oil; toss well to combine.
3. Add the remaining oil to the skillet, and add hash to the pan.  Press down lightly with a spatula and cook 3-4 minutes, until bottom browns.
4. Using a spatula, turn the hash in sections, and continue to cook until browned on the bottom, turning 2 more times in sections, so that there are browned pieces mixed throughout the hash.
5. Served with eggs, cooked however you like (poached or over-easy are my favorites)