Hash & Scrambled Eggs - cooking recipe

Ingredients

3 lbs corned beef, with spices
2 tablespoons oil
1 tablespoon rice vinegar
1 onion, chopped
1 bell pepper, chopped
10 pieces potatoes, 1 inch cubes
1 tablespoon Worcestershire sauce
2 tablespoons mustard
1 teaspoon hot sauce
12 eggs

Preparation

Day 1-Cook beef according to instructiions on the package. Use the spice packet but cook at slightly lower heat but 1 1/2 to 2 times longer in a heavy dutch oven. About 5 to 6 hours.
Brisket beef meat is done when the meat shreads easily from the fatty areas. Serve hot, as is with potatoes and/or a vegetable.
Day 2-Potatoes into the same dutch oven with oil and vinegar. Cover potatoes with water and slow boil 5 minutes.
Add Corned Beeef leftovers and all other ingredients. Slowly simmer at a \"9 bubble simmer\". (that's 8-10 bubbles on the surface).
Once the potatoes are cooked, scoop a big circle in the center of hash to scramble eggs. Cook the eggs in the center gradually adding a little hash mixture in the eggs as they start to finish. Keep warm as you serve everyone a spoonfull of scrambled eggs and spoonful of hash. Or more if you want!
Day 3-Fry up leftover hash and eggs for a really crispy patty, slap some mustard on bread and HAVE A DANDY SANDWICH.