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RECIPES: Heritage House Breakfast Hash

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Heritage House Breakfast Hash

  • 1 lb. corned beef diced into small pieces
  • medium sized onion peeled and diced
  • 4 Tbs. chopped canned sweet red bell peppers
  • 4 Tbs. chopped canned sweet green bell peppers
  • 2 large Idaho potatoes peeled and diced
  • 2 Tbs. butter
  • salt and black pepper
  • 8 eggs cooked sunny side up
  • ½ cup cheddar cheese

On a hot griddle or skillet melt the butter and fry the potatoes, add the raw onions after the potatoes are just over half way cooked. Stir together; add the red and green bell peppers, season with salt and pepper. Add the corned beef and allow to warm and brown with the vegetables. Cook the egg on the griddle sunny side up so that the yolk is runny. Set on top of the hash, garnish with shredded cheddar cheese. Makes four servings.

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