Corned beef hash

• 3 small to medium russet potatoes; peeled washed and diced     
• 3 tablespoons olive oil or butter     
• salt and pepper to taste     
• 1 small onion diced     
• 1 large bell pepper diced     
• 1 1/2- 2 cups fully cooked diced corned beef     
• 3 cloves garlic minced     
• 1 1/2 cups shredded swiss cheese     
• 6-8 large eggs  

 Instructions     

1.  Preheat oven to 400 degrees F.    
2.  In a large oven safe skillet or cast iron skillet cook the potatoes in the olive oil or butter over medium heat. Season with salt and pepper. Cook just until the potatoes start to brown about 5-7 minutes. Add in the onion, pepper and corned beef and cook for another 5-7 minutes. Stir in the garlic then remove from heat. Sprinkle the shredded cheese on top then crack the eggs on top of the cheese.     
3. Bake for 10-15 minutes or just until the whites are set. This will give you runny yolks so if you would like your eggs firmer cook them a little longer. Serve immediately.  

INGREDIENTS:

• OLIVE OIL
• 1 ONION
• 1/2 RED PEPPER
• 1/2 GREEN PEPPER
• HAND FULL OF BABY BELLA SLICED MUSHROOMS
• GARLIC
• 12 EGGS
• SALT
• PEPPER
• GARLIC POWDER
• ONION POWDER

INSTRUCTIONS 

1. Turn your oven on to 350 degrees.
2. Spray or butter 12 muffin tins.
3. Saute some diced mushrooms, onion, red and green peppers and garlic for about 10 -15 minutes until tender. 
4. whisk together 12 eggs. Add garlic powder, onion powder, salt and pepper.
5. Add your whisked egg to each tin filled about 2/3 of the way. After take a generous spoon of your veggie mixture and put in into the tin with the whisked eggs. Do this for each tin. 
6. Bake for 20-25 minutes.