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Ingredients

• For The Hash Filling:
• 1 Yukon gold potato, peeled and diced small
• 1 T. canola oil
• 1/2 c. diced onion
• 1/2 c. diced red bell pepper
• 1 t. each paprika and dried oregano
• 1 c. diced cooked corned beef
• salt and pepper to taste
• For the Spicy Ketchup:
• 1/2 c. ketchup
• 1 T. Dijon mustard
• 1 T. chopped fresh cilantro
• 2 t. Worcestershire sauce
• 2 t. Tabasco sauce
• Omelet Mixture:
• 3 eggs per omelet (12 total)
• 2 T. half-n-half, milk, or water per omelet (8 total)
• 1 T. unsalted butter per omelet
• salt and pepper

Description

If You Have Leftover Cooked Corned Beef, Use It. If You Do Not, Ask For An 8 Ounce Slice At The Deli Counter And Dice Yourself. I Had Brisket With BBQ Sauce To Use Up So I Used Brisket Instead Of The Corned Beef. Hearty Breakfast With Loads Of Fun Flav

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