• 10 lb. Reser’s® Diced Red Potatoes (71117.14563) or Reser’s® Diced Potatoes (71117.14430; pictured)
• 1 cup Canola oil
• 3 lb. Cooked corned beef, diced
• 2 cups Red bell pepper, diced
• 3 cups Yellow onion, diced
• Salt and pepper to taste
• 6 Tbsp Butter
• 20 Eggs

1. Preheat flattop grill to 375°F.
2. Add butter or oil to grill, top with corned beef and cook for 2-3 minutes to reheat.
3. Add the Reser’s Diced Potatoes, onion and bell pepper, and cook, undisturbed, until potatoes are crisp on the bottom, about 6 minutes.
4. Season mixture with salt and pepper.
5. Continue cooking, turning the hash to crisp up all sides of the potatoes, about 15 more minutes.
6. Meanwhile, melt butter in a nonstick skillet over medium-high heat. Fry the eggs and season with salt and pepper to taste.
7. Divide the hash into portions and top with a fried egg.

TIP: Try Reser’s® Baja Cafe Pico de Gallo Salsa on the side to add some zing!