Corned Beef Hash Browns

Ingredients:

• 2 tablespoons of vegetable oil
• 240 g of prepared corned beef or pastrami, diced
• 1 white onion, finely chopped
• 1 bell pepper, finely chopped
• 2 medium baking potatoes, peeled and grated (about 2 cups)
• 4 tbsp (60 g) butter
• 4 large eggs
• 4 slices cheddar (about 60 g)

Preparation:

1. Heat vegetable oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until some fat has rendered and the meat is lightly browned, about 3 minutes. Add the onion, bell pepper, and potatoes and cook, undisturbed, until crispy and golden brown on the bottom, about 6 minutes. Continue cooking, stirring the potatoes to ensure even browning, for about 15 minutes more.
2. Meanwhile, melt the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or brown them on both sides. Season with salt and pepper.
3. Place the cheese slices on top of the potatoes, reduce heat, and cook until the cheese melts, about 1 minute. Serve the potatoes with a fried egg on top of each serving.