Corned Beef Hash

1 pound cooked corned beef (about 3 cups), pieces diced small in a food processor

6 medium size cooked red potatoes, cut into small dice (about 3 cups)

1 medium onion, minced

1/2 sweet red pepper, cut into small dice

1 teaspoon dried thyme

1 teaspoon fresh rosemary leaves, diced fine

Salt and pepper to taste

1/2 cup chicken or beef broth

2 tablespoons canola oil

Parsley for garnish

Place the ground corned beef and the rest of the ingredients in a large bowl. Stir to combine. Heat the oil over medium-high temperature in an iron skillet. Add the corned beef mixture. Press mixture down with a spatula. Turn heat to medium to medium low and cook undisturbed for about 5 to 10 minutes. As the mixture starts to brown and crust up turn it gently. Press down again with a spatula. Leave alone to continue crusting for about 10 minutes. Turn and continue the process two more times. When browned to your liking. Remove to plate, garnish with parsley and serve topped with a fried or poached egg.