Corned Beef Hash And Eggs
|Frozen hash browns||32 Ounce, cubed (1 package)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Chopped cooked corned beef||5 Cup (80 tbs)|
|Minced fresh parsley||2 Tablespoon|
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 325° for 20-25 minutes or until eggs reach desired doneness.
Garnish with parsley.