Instructions

• Preheat the oven to 400°F (200°C). Use a medium oven-safe skillet (or transfer contents to an oven-safe dish before baking).
• Place the skillet over medium heat and melt 3 tablespoons butter.
• Add 3 cups diced potatoes to the skillet. Cook, stirring occasionally, about 8–10 minutes until the potatoes are tender and start to get slightly crispy.
• Add 1 cup chopped red bell peppers and ½ cup chopped onion. Cook, stirring occasionally, 4–6 minutes until the peppers and onion are tender.
• Add 1 pound cooked, cubed corned beef and 1 tablespoon Italian seasoning. Stir to combine and cook 3–5 minutes until the corned beef is warmed through and begins to brown slightly.
• Make four small wells in the hash and crack the 4 eggs into the wells. Sprinkle ¼ teaspoon salt and ¼ teaspoon pepper evenly over the eggs and hash. Add a pinch of red pepper flakes, if using.
• Transfer the skillet to the preheated oven and bake 8–10 minutes, or until the eggs are set to your preferred doneness.
• Remove from the oven, let rest 1–2 minutes, then serve.