Corned Beef Hash and Eggs (Hash Browns)

Sunday breakfasts have always been special in our house. It's fun to get in the kitchen and cook with the kids. No matter how many new recipes we try, they always rate this corned beef hash recipe No. 1.

1 (32 oz) pkg frozen cubed hash browns or diced cooked potatoes
1½ cups onion, chopped
½ cup Canola oil
4-5 cups corned beef, chopped
½ tsp. sea salt
8 large eggs
sea salt
black pepper, freshly ground
2 Tbsp. fresh parsley, minced

Preheat an oven to 325°F (165°C/140°C fan, Gas Mark 3).

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 8 wells in the hash browns. Break 1 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.

Makes 8 servings.

Nutrition Facts:
1 serving: 442 calories, 30g fat (6g saturated fat), 242mg cholesterol, 895mg sodium, 24g carbohydrate (3g sugars, 2g fiber), 20g protein.