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 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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