2 large potatoes, peeled and cut into ½” cubes
1 tablespoon canola or vegetable oil
¼ teaspoon red pepper flakes
1 large onion, chopped
1 green or red bell pepper, chopped (optional)
1 teaspoon minced garlic
2 cups leftover corned beef, beef, pork, chicken or turkey, cut into ½” cubes
1 teaspoon Worcestershire sauce
Salt to taste
Ground Black Pepper to taste
4 – 6 eggs
Preheat oven to 400 degrees.
Place potatoes in a large saucepan, cover with cold water. Bring to a boil over high heat. Reduce heat and simmer for 6 minutes or until just tender. Drain and allow to cool slightly.
In large oven safe, non-stick or cast iron pan, heat oil, add red pepper flakes, onion, bell pepper and garlic. Sauté for 6 – 7 minutes.
Add potatoes, meat, Worcestershire sauce, salt and pepper. Spread evenly in pan and allow to brown on bottom over medium low heat. This will take 15 – 25 minutes. Do not allow to burn.
Break up and turn hash. Once again, spread evenly in pan. Make 4 or 6 indentations in hash and crack one egg in each indentation.
Place pan in oven and bake uncovered for 10 – 15 minutes, or until eggs are set.
Cut into 4 or 6 wedges and serve.