Ingredients:
1/2 cup butter
2 medium onions, diced
1 lb frozen cubed hash brown potatoes, thawed
1 lb diced cooked corned beef
8 eggs
Directions:
In a big skillet, melt the butter over medium-high heat.
Saute the onions for 3-4 minutes or until they are soft.
Add in the hash brown potatoes and cook, stirring frequently, for 10-12 minutes.
Add in the corned beef and cook 5-6 minutes or until heated through.
Season with salt and pepper if necessary.
Transfer mixture to a 13 x 9 inch baking dish coated with non-stick cooking spray.
With a serving-size spoon, make eight evenly spaced indentations about 1/2 inch deep in the mixture.
Crack the eggs (one at a time) and allow the raw egg to drop into an indentation.
Cover with foil and bake at 350 degrees for 20-25 minutes or until the eggs are cooked to your desired degree of firmness.
Servings: 8
Time preparation: 15 min.
Time total: 62 min.