© Confident Cook 2010

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1-2 cups cooked corned beef, cut into cubes

2-4 cups cooked potatoes, cut into cubes

(if you do not have any leftover potatoes, peel 4-5 raw potatoes and cut into cubes and cook before you add any other ingredients; instructions for cooking potatoes is below)

1/2 onion, diced

1/2 bell pepper, diced

2 eggs per person

salt & pepper

 

Directions:

Prep all your ingredients. Cut up the potatoes, onion, pepper and beef.

 

Potatoes:

• Cook the potatoes if you have no leftovers. Cut the potato in half across the shorter diameter. Make 1/2 inch slices and then cut those slices into 1/2 inch cubes. 
• Put the cubed potatoes on a clean, dry dishtowel and wrap them up so the towel absorbs the liquid.
• Heat a large dutch oven (large, heavy pan with high sides and tight-fitting lid), add 3 tablespoon oil and allow the oil to heat up. Dump all the potatoes into the pan (stand back to avoid any hot oil splash) and stir to evenly distribute.
• Allow the potatoes to brown for a few minutes on high heat. Carefully stir to mix the cubes so all sides have a chance to brown. Allow to brown for a few minutes, add a little salt and pepper, then turn the heat to low and cover. 

While the potatoes are cooking, heat a skillet and add 1 tablespoon of oil. Let the oil get hot and saute the onions and bell peppers over medium-low heat. Stir to keep them from sticking or burning. After about 3 or 4 minutes, the vegetables will be softer and you can add the cubed corned beef.

 

Check the potatoes after about 8 to 10 minutes, they should be tender. Add the cooked potatoes to the vegetables and meat skillet and stir to evenly distribute. If you used cold leftover potatoes, allow them to heat through and then turn the heat down to low. If you are using newly cooked potatoes, just mix together and turn the heat down to low.

 

Make an opening in the middle of the mixture. Add oil or butter if the pan is not non-stick.

 

Crack the eggs into a small bowl and pour them carefully into the center of the skillet and cover with a lid. Allow to cook for a few minutes until the white is set or longer if you prefer.