recipe: corned beef hash

we had a ton of corned beef leftover from St. Paddy's day... i never used to be into the corned beef hash thing (growing up i just thought it sounded & looked gross), but considering i love all the ingredients in it, seemed like a must-make. i had just bought fresh eggs from Otis Egg Farm so they seemed like a match made in heaven. i didn't follow a recipe, just did a chop & throw into pan deal... it came out better than i expected, though i do wish the potatoes came out a bit more crunchy/brown... it's VERY hard to get them crisp for hashbrowns in the absence of a full griddle cook top. 

ingredients list: (makes enough for 2 large servings) 
- 1/2 green pepper, diced
- 1/2 red pepper, diced
- 1/2 small onion, diced
- 1/2 jalapeno, seeded & finely diced
- 1 large potato, shredded
- 1 & 1/2 cups (roughly) of leftover corned beef, shredded
- 3/4 cup leftover corned beef broth
- 2 eggs
- 1/2 tsp garlic powder
- crushed red pepper to taste
- salt & pepper to taste

to make: add 1-2 tbsp of olive oil to a large saute pan and heat over medium heat. add green & red peppers, onion, & jalapeno. 

dab the shredded potatoes with paper towels to remove excess moisture, then add to the pan with the veggies. season with garlic powder, crushed red pepper, & salt & pepper to taste. cook until the veggie & potatoes start to turn a little brown on the edges. add corned beef & the leftover corned beef broth and cook for 2-3 more minute, until the broth is absorbed and the corned beef is heated through.

while the veggies & corned beef is cooking, heat a small saute pan over medium heat, then fry the eggs to desired temperature (for this, i prefer them extra runny so the runny egg runs all over the hash). serve egg over the hash & done!