2 c. leftover corned beef, chopped
2 c. chopped boiled potatoes
2 tbsp. minced onion
2 tbsp. minced green pepper
3 tbsp. shortening
Salt & pepper to taste

Melt shortening in pan. Add onion and green pepper until slightly brown. Add all remaining ingredients. Mix thoroughly. Cook until well heated. Season to taste. If drier hash desired place in oven to brown. Hot water may be added for more moist. Serve with poached egg.