Ingredients

• 1 large onion, cut into 3/4-inch pieces
• 1 large garlic clove, minced
• 1/2 stick (1/4 cup) unsalted butter
• 1 green bell pepper, chopped coarse
• 1 tablespoon all-purpose flour
• 3/4 cup beef broth
• 2 tablespoons beet horseradish
• 1 tablespoon Worcestershire sauce
• 1/2-pound cooked corned beef (from a 3 to 4 pound corned beef brisket), cut into 3/4-inch cubes (about 2 cups)
• 2 russet baking potatoes (about 1 pound), cooked, peeled and cut into 1/2-inch dice
• Salt and pepper, to taste
• Fried eggs, as an accompaniment

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Instructions

1. In a large non-stick skillet cook onion and garlic in butter over moderate heat, stirring, until onion is golden. Add bell pepper and cook stirring, 5 minutes. Sprinkle flour over mixture and cook stirring, 2 minutes. Stir in broth, horseradish and Worcestershire sauce and simmer, stirring, 2 minutes. Add corned beef, potatoes, and salt and pepper to taste and cook over moderate heat, turning hash, until browned and crisp, about 15 minutes. Serve hash with fried eggs.;