4 tbsps butter or margarine

2 medium-size potatoes, diced

1 small green  bell pepper, diced

1 small onion, minced

3/4 cup milk

1/4 kilo corned beef

dash of pepper

4 eggs

chopped parsley

1. In a skillet, heat butter then saute potatoes, green bell pepper and onions until tender. 
   
2. Add milk, corned beef and some pepper. 
   
3. Stir-fry until heated through.  
4. With a spoon, make a spoon, make 4 shallow indentations on the corned beef mixture. 
5. One at time, break an  egg in a saucer then slide on to the indentation.
6. Lower the heat. Cover the skillet and cook until eggs are set. 
7. Garnish with chopped parsley before serving.
8. Divide corned beef hash into 4 portions with a whole egg for every serving.
9. Accompany with Chef's Salad or a hot soup.