Corned Beef Breakfast Skillet Scramble

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.

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.

Saute onions, peppers and corned beef in remaining 1/4 cup of oil. Cook until vegetables are crisp-tender. Add to pan of hash browns.

Add scrambled eggs to potatoes and corned beef mixture. Season with salt and pepper. Carefully stir mixture with a spoon until combined.

Serve on a brunch buffet, or keep warm and serve to order for breakfast.