2medium Yukon gold potatoes, washed and diced into small cubes
1cauliflower, chopped into small florets
1.5cupscups corned beef, fully cooked and diced*
1/2cupshredded cheese, I used a mix of cheddar and Monterey Jack
Fresh parsley, chopped
Preheat oven to 350 degrees F.
Heat olive oil over medium-high heat in a large, oven-safe pan or cast iron skillet. Add the onions and saute for for 2-3 minutes or just until starting to soften, stirring occasionally. Add the garlic and saute for 1 minute more.
Add the diced bell peppers to the skilled and sprinkle with salt and pepper. Mix well. Saute for 2-3 minutes before adding the diced potato and chopped cauliflower. Saute all the veggies for 5-6 minutes, stirring frequently. Stir in the diced corned beef and remove from heat.
Using a large round spoon (like a serving spoon) gently create small wells for the eggs in the hash. Gently crack the eggs on top of the hash into the wells and sprinkle on the cheese.
Transfer the skillet to the oven and bake for approximately 15-20 minutes, or until cheese is melted and the eggs are done to your liking.
Remove from the oven and garnish with fresh chopped parsley and fresh cracked pepper, if desired.
Best served immediately (although leftovers are delicious, too!).