Ingredients
3 tablespoons butter, divided4 cups refrigerated diced potatoes with onion1-1/2 cups leftover cooked corned beef, diced1 medium green pepper, diced1 cup sliced fresh mushrooms1 teaspoon salt6 eggs1/2 teaspoon pepper
Preparation
In a large skillet, melt 2 tablespoons butter; stir in the potatoes, beef, green pepper, mushrooms and salt. Cook, covered, over medium heat for 10-12 minutes or until vegetables are tender, stirring occasionally.
Meanwhile, in a small bowl, whisk eggs and pepper. In another skillet, heat remaining butter over medium heat. Add egg mixture; cook and stir until eggs are completely set. Stir into potato mixture.
