Heat oil in a skillet over high heat. Add the prepared corned beef and cook, stirring, about 3 minutes to reheat. Stir in the Reser’s Diced Potatoes, onion and bell pepper, and cook, undisturbed, until potatoes are crisp on the bottom, about 6 minutes. Continue cooking, turning the hash to crisp up all sides of the potatoes, about 15 more minutes.
Meanwhile, melt butter in a nonstick skillet over medium-high heat. Fry the eggs and season with salt and pepper to taste.
Divide the hash into 6 portions and serve each with a fried egg on top!
TIP: Try Reser’s Baja Cafe Pico de Gallo Salsa on the side to add some zing!