This long time Fraser, Colorado breakfast favorite is sure to give you the energy you need for a long day out on the slopes of Winter Park Resort or hiking the Continental Divide.

COOKING TIME: 35 min | total: 35 min | SERVES: 4

2 tablespoons vegetable oil

8 ounces cooked corned beef, diced

1 white onion, finely chopped

2 medium baking potatoes, peeled and shredded (about 2 cups)

4 tablespoons unsalted butter

4 large eggs

Kosher salt and freshly ground pepper

4 slices cheddar cheese (about 2 ounces)

  1. Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases fat and browns slightly, about 3 minutes. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.

  2. Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper.

  3. Place the cheese slices on top of the has, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with fried egg.



Lets be honest, its hard to get sick of Moscow Mules. But if you want to try something a little different give this twist on the staple cocktail a try.

PREP TIME: 3 min | TOTAL: 3 min | SERVES: 1

2oz Bombay Sapphire Gin

.5 oz St Germain elderflower liquor

6 oz of you favorite ginger beer

1 Lime cut in half

  1. Fill your favorite cocktail copper mug or glass with ice and use a citrus press to squeeze 1/2 lime over it.

  2. Add the 2oz Bombay Sapphire Gin and then 6oz of your favorite ginger beer.

  3. Finish the cocktail by topping it off with .5 oz of St Germain elderflower liquor and lightly stir and enjoy!