Corned Beef Hash and Eggs 
1 32 oz. package frozen cubed hash browns 
1 ½ cups chopped onions
¼ to ½ cup vegetable oil 
4 to 5 cups chopped cooked corn beef (2 pounds browned lean ground beef may be substituted)
6 to 8 eggs 
Salt and pepper to taste
2 tablespoons minced parsley
In large skillet, cook hash browns and onions in oil until nicely browned. Remove from heat and 
stir in cooked corn beef. Make 6 to 8 wells in hash brown mixture. Break on egg into each well. 
Sprinkle with salt and pepper to taste. Cover and bake at 325º for 20 to 25 minutes oruntil eggs 
have reached desired doneness. Garnish with parsley. Serves 6-8.