• 7 small yellow potatoes, cut into 1/2" pieces w/ skins on
• 1 1/2 cups onion, finely chopped
• 1 red pepper, finely chopped
• 4 to 5 cups cooked corned beef, cut into 1" pieces
• 1/2 lb bacon, cut into 12" pieces
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

In a large pot, boil potatoes until done, remove from the water and allow to drain.

In a large skillet, cook bacon until desired crispness.

Drain the bacon on a paper towel, but leave the bacon fat in the skillet.

To the skillet, add onions, and red pepper and cook until soft

add all ingredients back to the skillet and cook over medium heat for five minutes, stirring occasionally.

To serve: Arrange a large portion of hash in the center of a plate and top with two soft poached eggs.