Eggs and Hash

1. 1

   In a big skillet, melt the butter over medium-high heat.

2. 2

   Saute the onions for 3-4 minutes or until they are soft.

3. 3

   Add in the hash brown potatoes and cook, stirring frequently, for 10-12 minutes.

4. 4

   Add in the corned beef and cook 5-6 minutes or until heated through.

5. 5

   Season with salt and pepper if necessary.

6. 6

   Transfer mixture to a 13 x 9 inch baking dish coated with non-stick cooking spray.

7. 7

   With a serving-size spoon, make eight evenly spaced indentations about 1/2 inch deep in the mixture.

8. 8

   Crack the eggs (one at a time) and allow the raw egg to drop into an indentation.

9. 9

   Cover with foil and bake at 350 degrees for 20-25 minutes or until the eggs are cooked to your desired degree of firmness.

* Per serving · 4 servings · Values may vary.

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