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

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.

To make corned beef:
In a kettle combine beef with cold water to cover by 2
inches and bring water to just a boil, skimming froth.
Simmer beef, covered, 3 hours, or until tender. Remove
kettle from heat and let beef stand in cooking liquid 20
minutes. Transfer beef to work surface and trim fat. Use
beef as part of a boiled dinner and/or for making corned
beef on rye. Corned beef keeps, covered and chilled, 4
days.

Serves 4.