1 package (32 ounces) frozen cubed hash browns
1-1/2 cups chopped onion
1/2 cup vegetable oil
4 to 5 cups chopped cooked corned beef
1/2 teaspoon salt
Up to 8 eggs
Salt and pepper to taste
2 tablespoons minced fresh parsley (optional)


Preheat oven to 325 degrees F

Using a large ovenproof skillet, cook the hash browns and the onion in the vegetable oil until the potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt.

Make as many wells as eggs you are using in the corned beef mixture. You can use a spoon to make each well. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley if desired.

Serves as many as eggs you are using. 2 eggs per serving so this dish will serve up to 4 people.

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