2 slices of bacon regular thickness or 1 slice thick cut, chopped
2 C chopped corned beef 1/2 inch cubes
2 potatoes, chopped into 1/2 inch cubes
1/2 yellow onion, diced
1 bell pepper, diced
1 clove of garlic
1 Tbsp Dijon mustard
1/4 tsp dried oregano
Salt and pepper
A few shakes of Tabasco (optional)
Cook the bacon in a nonstick or well seasoned cast iron skillet over medium heat until crisp and the fat has rendered.
Add the diced onions and potatoes. Add more oil if not enough rendered from the bacon. Shake the skillet and flip the potatoes occasionally so the potatoes can brown on all sides. Cook until the potatoes are nearly cooked through.
Add the corned beef, bell peppers, mustard, oregano, and any additional seasoning. Cook until the potatoes are fully cooked through.
Serve with a fried egg, ketchup, and Tabasco
