Yolk Corned Beef Hash & Eggs

Yields 2

* 2 tablespoons vegetable oil

* 10 ounces cooked corned beef, shredded and pulled

* 1 green pepper, chopped

* 1 white onion, chopped

* 1 ½ -2 cups- Red skin potatoes, diced

* 2 ounces proprietary seasoning salt

* 4 large eggs


Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 2 minutes. Stir in the green pepper, onion, and seasoning and continue to cook about 2 minutes. Add the potatoes (already partially boiled) and cook until golden brown and somewhat crispy.

Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up.

To serve, top each portion of hash with 2 fried eggs.