Pot O’ Gold Brunch Peppers

NIGHT BEFORE

1. Dice 1 bell pepper and the onion. In a large pan, add olive oil, diced bell pepper, and diced onion. Cook for about 3 minutes on medium heat, or until onion is transparent. Add in the corned beef brisket and water. Put a lid on the pan and and let it simmer on low/medium-low hear for about 2 hours (or 1 hour per pound of corned beef).
2. Once the corned beef is very tender, but not falling apart (or reaches an internal temperature of 145°F), remove from heat and strain out any remaining water. Place the corned beef pepper onion mixutre in the refrigerator until you are ready to cook the next day.

DAY OF

1. Preheat the oven to 350°F. Prep 4 of the peppers to stuff by cutting the top off and removeing the core and seeds. Place prepared peppers in a baking dish and set aside.
2. Take our the corned beef mixture from the night before. Dice the corned beef and set aside. In a large pan, cook the hashbrowns as directed on the package. Once the hashbrowns are done, add in the diced corned beef mixture to reheat. Once warm, set aside.
3. In a large bow, crack the eggs and whisk until well combined. In a large pan, add the egg mixture and cook on low heat while slowly mixing to make scrambled eggs. Remove from heat once fully cooked.
4. Stuff the peppers by adding layers of scrambled eggs and the corned beef potato mixture until each pepper is full. Top each pepper with cheese. Cover the peppers tightly with foil and bake for 15 minutes. Remove the foil and bake for another 20 minutes, or until peppers or tender.