Ingredients
- 1 Tbsp. Raley’s extra virgin olive oil
- 2 cups Raley’s Diced Sweet Potatoes or diced potatoes
- 1 cup Raley’s fresh diced yellow onion
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1/4 cup Raley’s Tri-Pepper Dice
- 2 cups cooked corned beef, cut into 1/2 inch dice
- 8 Raley’s large cage free eggs
Instructions
- Heat olive oil in a large skillet over medium heat. Add sweet potatoes (or regular potatoes) and yellow onions. Season with salt and pepper.
- Reduce heat to medium low. Cover and cook for 15-20 minutes, stirring occasionally until potatoes are fork tender.
- Uncover, add bell peppers and corned beef. Cook for an additional 8 minutes until corned beef is heated through. Break apart and shred corned beef as it cooks.
- Make 8 divots into the hash. Break one egg into each divot. Cover and cook for 6-8 minutes or until eggs are cooked to desired doneness. Serve hot.
