1 lb. cooked corned beef, cut into chunks
1 cup chopped onion
1 large red bell pepper, cut into 1/4-inch pieces
2 tablespoons unsalted butter
1/4 cup heavy cream
4 large eggs (optional)
1 tablespoon chopped fresh flat-leaf parsley
Cook potatoes in boiling salted water to cover until just tender,
about 3 minutes, then drain. Pulse corned beef in a food processor
until coarsely chopped.
Saute onion and bell pepper in butter in a 12-inch nonstick skillet
over moderately high heat, stirring, until lightly browned, about
5 minutes. Add potatoes and saute over moderately high heat, stirring
occasionally, until browned, about 5 minutes. Stir in corned beef and
salt and pepper to taste, then cook, stirring occasionally, until
browned. Add cream and cook, stirring, 1 minute.
If desired, make 4 holes in hash and break 1 egg into each. Cook
over moderately low heat, covered, 5 minutes, or until eggs are
cooked to desired doneness, and season with salt and pepper. Sprinkle
hash with parsley.