Hash & Scrambled Eggs

Total Time: 6 hrs 15 mins Preparation Time: 15 mins Cook Time: 6 hrs

Ingredients

• Servings: 10
• 3 lbs corned beef, with spices
• 2 tablespoons oil
• 1 tablespoon rice vinegar
• 1 onion, chopped
• 1 bell pepper, chopped
• 10 pieces potatoes, 1 inch cubes
• 1 tablespoon worcestershire sauce
• 2 tablespoons mustard
• 1 teaspoon hot sauce
• 12 eggs

Recipe

• 1 day 1-cook beef according to instructiions on the package. use the spice packet but cook at slightly lower heat but 1 1/2 to 2 times longer in a heavy dutch oven. about 5 to 6 hours.
• 2 brisket beef meat is done when the meat shreads easily from the fatty areas. serve hot, as is with potatoes and/or a vegetable.
• 3 day 2-potatoes into the same dutch oven with oil and vinegar. cover potatoes with water and slow boil 5 minutes.
• 4 add corned beeef leftovers and all other ingredients. slowly simmer at a "9 bubble simmer". (that's 8-10 bubbles on the surface).
• 5 once the potatoes are cooked, scoop a big circle in the center of hash to scramble eggs. cook the eggs in the center gradually adding a little hash mixture in the eggs as they start to finish. keep warm as you serve everyone a spoonfull of scrambled eggs and spoonful of hash. or more if you want!
• 6 day 3-fry up leftover hash and eggs for a really crispy patty, slap some mustard on bread and have a dandy sandwich.