1 lg. green pepper, chopped
1 sm. red (sweet) pepper, chopped
1 med. onion, chopped
2 tbsp. butter
3/4 c. sour cream
1 tsp. dry mustard
Dash of cayenne pepper
1/8 tsp. black pepper
2 cans (1 lb. each) corned beef hash
Salt to taste
4 hard cooked eggs, sliced
Minced parsley (optional for garnish)

In pan cook green and red peppers and onions in butter until done but not browned. Add sour cream, mustard, cayenne and black pepper, mixing well. (Paprika can be substituted for cayenne pepper if desired.)

Empty corned beef hash into a medium bowl. Add sour cream mixture and blend thoroughly. Add salt if needed.

Put in large casserole dish. (Can be refrigerated couple of days before baking if desired, but remove to room temperature about 1/2 hour before baking.) Bake at 400 degrees abut 25 minutes. Slice boiled eggs and arrange on top, sprinkled with parsley before serving.