Eggs and Hash

Directions

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.