Recipe - Corned Beef Hash And Eggs

1 pack Frozed cubed hash browns
1 One half cup Chopped onion
One half cup Vegetable oil
4 cup Chopped cooked corned beef
One half teaspoon Salt
8 Eggs
Salt and pepper, to taste
2 tablespoon Minced fresh parsley

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
2025 minutes or until eggs reach desired doneness. Garnish with parsley.

Recipe by: Taste of Home Spring 97 Posted to MCRecipe Digest V1 #535 by
Daphne djoyce@sojourn.com on Mar 22, 1997