For a spectacular dish that pleases everyone, serve this Sunday morning! Add some fancy toast and my honey lime fruit salad recipe from earlier this week to round out a great brunch.
1 package (32oz) frozen cubed hash browns
1-1/2 cup chopped onion
1/2 cup canola oil
4 to 5 cups chopped cooked corned beef
1/2 tsp salt
8 eggs
Salt and pepper to taste
2 tbsp 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 20-25 minutes or until eggs reach desired doneness. Garnish with parsley.
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