Instructions

1. Coat the bottom of a skillet with olive oil. Canola or vegetable oil will also work, but will not add flavor. Heat the oil over medium heat until it starts to shimmer.

2. Add the onion, celery and garlic. You can also add mushrooms and green pepper if you like, though they are not to everyone’s taste. Cook them, stirring occasionally, until the onion is crisp and translucent and the celery has softened a bit. Do not let the garlic brown, or the hash will have a bitter aftertaste.

3. Place equal amounts of diced, cooked corned beef and potatoes into the pan and turn the heat up to medium-high. Cook and stir the hash until the potatoes and corned beef are starting to turn brown at the edges. Drizzle a little more olive oil into the pan if the hash is sticking.

4. Season the hash with cracked black pepper to taste. Turn the hash out onto plates. Melt a bit of butter in the skillet.

5. Crack your eggs into a small bowl and slide them into the skillet. Cook them until the whites are completely opaque and the yolks are liquid for sunny side up; flip them once and cook them only until the whites are cooked for over easy; cook them until the yolks are almost solid for over medium; and until the eggs are completely cooked through for over hard.

6. Place one or two eggs on top of each serving of hash and serve.