Slice left over corned beef into ½ thick slices across the meat grain, then into thin strips ½ wide, finally chop into small cubes. You will need approximately (4) cups of cubed old neighborhood corned beef. Place into large mixing bowl and set aside. Slice leek, bell pepper and dice potatoes then add to mixing bowl.

Break eggs into a separate mixing bowl add milk and beat together.

Heat a large non stick skillet over medium heat, add oil let heat for 1 minute then gently add corned beef and vegetables, sauté for or 3-5 minutes until peppers and leeks start to soften, stir constantly to keep from burning. Next gradually pour in eggs and continue to stir as the eggs cook. Crumble bacon pieces into scramble and mix. Once the eggs are fully cooked remove from heat and serve.

Chef Rick Tip

Instead of scrambling the eggs in a skillet, combine all ingredients in one mixing bowl and pour into a greased casserole dish. Cook in your oven at 350F for 10-12 minutes or until the eggs are firm. Serve this great tasting western oven omelet right from the dish.

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