Corned Beef Hash

By Potterfan1029

Chock full of eggs, potatoes and meat, this breakfast scramble would be tasty any time of day Serve with Texas toast and wait for the compliments.

Ingredients

• 3 tablespoons butter; divided
• 4 cups refrigerated diced potatoes with onion
• 1 1/2 cups leftover cooked corned beef, diced
• 1 cup sliced fresh mushrooms
• 1 teaspoon salt
• 6 eggs
• 1/2 teaspoon pepper

Preparation

Step 1

In a large skillet, melt 2 tablespoons butter; stir in the potatoes, beef, green pepper, mushrooms and salt. Cook, covered, over medium heat for 10-12 minutes or until vegetables are tender, stirring occasionally. Meanwhile, in a small bowl, whisk eggs and pepper. In another skillet, heat remaining butter over medium heat. Add egg mixture; cook and stir until eggs are completely set. Stir into potato mixture.