- 2 TBS vegetable oil
- 8 oz. Thumann’s sliced corned beef or left over corned beef
- 1 white onion, finely chopped
- 1 bell pepper, finely chopped
- 2 medium (about 2 cups) baking potatoes, peeled and shredded
- 4 TBS Kerrygold unsalted butter
- 4 large eggs
- Kosher salt and freshly ground pepper
- 4 slices (about 2 oz.) Thumann’s cheddar cheese
In a medium skillet over high heat, heat oil. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in the onion, bell pepper and potatoes; cook without stirring until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes. Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Add eggs to the pan and fry the eggs to your liking; season with salt and pepper and serve.
