Step 1

Add potatoes to a pot, and fill with water to cover. Place on the stove and bring to a boil. Cook for 7-8 minutes, until they are fork tender. How long you cook them will depend on how small the potatoes are cut. Once cooked, drain the potatoes.

Step 2

In a large skillet, add the butter and heat over medium-high heat. Once it has melted add the onion and bell pepper and cook for 4-5 minutes until they are starting to get tender.

Step 3

Add the cooked potatoes and leftover corned beef to the pan. Stir so everything is coated in the butter. Cook for 10-15 minutes, stirring occasionally until everything is nicely browned and crispy. Season with salt and pepper to taste.

Step 4

Meanwhile, if you are using the eggs, in a separate pan cook your eggs as desired. If you are making scrambled eggs, once they are almost cooked, you can stir them into the hash if desired. Or top each serving with fried eggs to serve.