Corned Beef Hash with Eggs

Ingredients

• 12 oz canned corned beef
• 1½ lb potatoes
• 1 yellow onion
• 4 eggs
• 2 tbsp vegetable oil
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley (optional)

Steps

1. Peel and dice the potatoes into 1/2-inch cubes. Dice the onion into small pieces. Drain and coarsely chop the canned corned beef.
2. Heat vegetable oil in a large skillet over medium-high heat. Add the diced potatoes and cook, stirring occasionally, until slightly tender and beginning to brown, about 10-12 minutes.
3. Add the diced onion to the skillet with the potatoes. Continue to cook until the onions are softened and the potatoes are golden brown and cooked through, about 5-7 minutes more.
4. Stir in the chopped corned beef, salt, and pepper. Press the mixture down with a spatula to create a crust and cook undisturbed for 5-7 minutes, then flip and cook for another 5 minutes until crispy.
5. Make four wells in the hash. Crack an egg into each well. Cover the skillet and cook until the egg whites are set and the yolks are to your desired doneness, about 3-5 minutes.
6. Garnish with fresh parsley, if using, and serve immediately.