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Breakfast: Corned Beef Hash and Eggs

Source of Recipe

Rick Skildum


List of Ingredients

32 ounces frozen cubed hash browns
1 1/2 cups chopped onion
1/2 cup vegetable oil
4 to 5 cups chopped cooked corned bef
1/2 teaspoon salt
8 eggs
salt and pepper to taste
2 tablespoons minced fresh parsley


Recipe

In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt. Make eight wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake at 325¼F for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley. Yield: 8 servings.