Corned Beef Breakfast Skillet

Ingredients

  • 24 whole eggs, beaten
  • 1/2 cup Dijon mustard
  • 1/2 cup prepared horseradish
  • 18 cups hash brown potatoes, shredded
  • 2 teaspoons red pepper flakes
  • 1 1/4 cups vegetable oil
  • 3 cups diced onions
  • 6 cups diced green bell peppers
  • 4 pounds corned beef brisket, chopped
  • Salt and pepper to taste

Instructions

  1. Combine eggs, mustard and prepared horseradish. Transfer to a large skillet and cook over medium heat, stirring constantly until well scrambled. Transfer to a container and let cool.
  2. Meanwhile, fry hash browns and pepper flakes in 1 cup of oil until potatoes are well browned. Transfer to a hotel pan and keep warm.
  3. Sauté onions, peppers and corned beef in remaining 1/4 cup of oil. Cook until vegetables are crisp-tender. Add to pan of hash browns.
  4. Add scrambled eggs to potatoes and corned beef mixture. Season with salt and pepper. Carefully stir mixture with a spoon until combined.
  5. Serve on a brunch buffet, or keep warm and serve to order for breakfast.

Serves 24.

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