I'm attempting to make a modified version of this:

Print Full Page | Print 3x5 Card | Print 4x6 Card

Corned Beef Hash with Fried Eggs
Recipe courtesy Gourmet Magazine
Show: Cooking Live
Episode:
1 large onion, cut into 3/4-inch pieces
1 large garlic clove, minced
1/2 stick (1/4 cup) unsalted butter
1 green bell pepper, chopped coarse
1 tablespoon all-purpose flour
3/4 cup beef broth
2 tablespoons beet horseradish
1 tablespoon Worcestershire sauce
1/2-pound cooked corned beef (from a 3 to 4 pound corned beef brisket), cut into 3/4-inch cubes (about 2 cups)
2 russet baking potatoes (about 1 pound), cooked, peeled and cut into 1/2-inch dice
Salt and pepper, to taste
Fried eggs, as an accompaniment

In a large non-stick skillet cook onion and garlic in butter over moderate heat, stirring, until onion is golden. Add bell pepper and cook stirring, 5 minutes. Sprinkle flour over mixture and cook stirring, 2 minutes. Stir in broth, horseradish and Worcestershire sauce and simmer, stirring, 2 minutes. Add corned beef, potatoes, and salt and pepper to taste and cook over moderate heat, turning hash, until browned and crisp, about 15 minutes. Serve hash with fried eggs.