My mother is a creative cook. She started making hash using both white and sweet potatoes. I loved it! My husband, not a sweet 'tater guy actually loves this hash too...so this is our families go-to recipe for hash.
In a large skillet with a fitting lid heat oil over medium-high heat. Add peppers and sautee until they start to get tender.
Add the corned beef and heat through.
Add green onions with all the potatoes into the pan, stir around to incorporate the peppers. Place a lid on the pan and cook for 7-10 minutes.
Remove the lid and turn hash in sections. Level out the hash and crack the desired number of eggs around the top. Replace the lid and allow to cook another 7-minutes or until eggs are cooked to your liking.
Season to taste, I like crushed red pepper flakes for a little heat. I wouldn't add salt as the corned beef will season the dish with salt.
To serve, using a spatula cut around eggs and serve up the hash with the egg or eggs on top.
This is great for breakfast but also hearty enough for dinner. If doing a dinner I add about 1 pound of cut-up asparagus spears in with the peppers...this makes it a one-dish supper!