Breakfast: Corned Beef Hash with Fried Eggs

Ingredients

2 russet (baking) potatoes (about 1 pound)
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 bottled 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)
fried eggs as an accompaniment

Instructions

Peel potatoes and cut into 1/2-inch dice. Add potatoes to a large saucepan of boiling water and boil 6 minutes, or until just tender. Drain.
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.