Corned Beef Breakfast Skillet

Yield: 24 servings

Ingredients

• 24 whole eggs, beaten
• 1/2 cup Dijon mustard
• 1/2 cup prepared horseradish
• 18 cups hash brown potatoes, shredded
• 2 teaspoons red pepper flakes
• 1 1/4 cups vegetable oil
• 3 cups diced onions
• 6 cups diced green bell peppers
• 4 pounds corned beef brisket, chopped
• Salt and pepper to taste

Instructions

1. Combine eggs, mustard and prepared horseradish. Transfer to a large skillet and cook over medium heat, stirring constantly until well scrambled. Transfer to a container and let cool.
2. Meanwhile, fry hash browns and pepper flakes in 1 cup of oil until potatoes are well browned. Transfer to a hotel pan and keep warm.
3. Sauté onions, peppers and corned beef in remaining 1/4 cup of oil. Cook until vegetables are crisp-tender. Add to pan of hash browns.
4. Add scrambled eggs to potatoes and corned beef mixture. Season with salt and pepper. Carefully stir mixture with a spoon until combined.
5. Serve on a brunch buffet, or keep warm and serve to order for breakfast.