Corned Beef Hash with Peppers and Eggs

Corned beef hash was invented to use up the leftovers of a boiled dinner, and it is still the best thing to do with them. The rule is to press it flat and leave it alone so a dark crust forms, then flip it in sections and repeat. Dice the corned beef and potatoes the same size so every forkful has both. Sweet mini peppers add color and a little freshness. Basting the eggs with a spoon of water under a lid keeps the yolks soft while the tops turn opaque.