1 pound potatoes (russet or red), scrubbed and diced into 1/2-inch cubes
2 tablespoons olive oil
1 tablespoon lactose free butter
1 small red pepper, seeds and ribs removed, diced
1/2 pound or more cooked corned beef, cut into 1/2-inch cubes or shredded (about 2-3 cups)
Salt and pepper to taste
1 free range egg
Boil the potatoes in boiling water for 5 minutes, until just tender. Drain.
In a large non-stick skillet, add the oil and butter and finish the potatoes in the pan over medium heat, about 4 minutes.
Add the peppers and cook for another 2 minutes, stirring occasionally.
Add corned beef and seasonings to taste, turning hash, until browned and crisp, about 10 minutes.
Toward the end of the cooking process, fry the egg to your liking.
Recipe adapted from: Good Food