Corned Beef Hash - A Yankee Breakfast

The word hash comes from the French (but of course) hacher, meaning "to slice or chop up".  A breakfast tradition, especially with a freshly poached egg on top.  Take away the eggs, add a green salad, and dinner is served.  By adding chopped cooked beets to the mixture, you get Red Flannel Hash, a Yankee classic.

4 Tbsp. unsalted butter

1 large onion, chopped

1 cup red bell pepper chopped

1 clove garlic, minced

2 cups cooked cubed potatoes (or frozen hash browns)

2 cups chopped, lean cooked corned beef

1/2 tsp. oregano

Coarsely ground fresh black pepper

1/4 cup heavy cream

2-4 fresh eggs

Parsley for garnish

Melt the butter in a 12-inch cast-iron skillet over medium heat.  Add the onion, red bell pepper, garlic and potatoes and cook until beginning to brown, about 5 minutes.  Add the corned beef, oregano and black pepper and mash down lightly.  Cover and cook 10-12 minutes until browned.  Stir up the hash, add the cream and mash down again.  Make 2 wells and crack in your eggs.  Reduce heat to low, cover and cook until eggs are to desired doneness.  Season with salt and pepper.  Sprinkle with parsley.