Ingredients

• 3 tablespoons olive oil
• 1 pound baby red potatoes, quartered
• Kosher salt and cracked black pepper
• 1 Spanish onion, roughly chopped
• 1 red bell pepper, chopped
• 1 cup shredded cabbage
• 2 tablespoons Worcestershire sauce
• 8 ounces corned beef, thinly sliced crosswise into strips
• 1/4 cup heavy cream
• 4 large eggs

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the potatoes, sprinkle with salt and pepper and saute until golden brown, 10 to 12 minutes.
2. Add the onions and peppers and continue cooking an additional 5 minutes. Add the cabbage and Worcestershire sauce and saute until the vegetables are tender, about 3 minutes longer. Stir in the corned beef and cream and reduce the heat to medium-low.
3. Crack the eggs over the hash. Cover with a lid and cook until the eggs are set, 8 to 10 minutes. Serve the hash divided among 4 plates.