Corned Beef Hash with Fried Eggs

• 2 cups diced cooked corned beef
• 3 large potatoes, peeled and diced (about 3 cups)
• 1 medium onion, chopped
• 2 tablespoons olive oil or butter
• 4 large eggs
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon black pepper

Instructions

1. 1

   Parboil the diced potatoes in salted boiling water for 3-4 minutes until slightly tender but not mushy. Drain well.

2. 2

   Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the onion and cook for 3 minutes until softened.

3. 3

   Add the parboiled potatoes to the skillet. Press them down with a spatula and cook undisturbed for 4-5 minutes to develop a crust. Stir and repeat until potatoes are golden brown and crispy.

4. 4

   Stir in the diced corned beef and black pepper. Cook for another 5 minutes, stirring occasionally, until the meat is heated through and crispy in spots.

5. 5

   Make 4 wells in the hash mixture. Crack an egg into each well. Cover the skillet and cook for 3-5 minutes, or until the egg whites are set but yolks are still runny.

6. 6

   Remove from heat, sprinkle with fresh parsley, and serve hot directly from the skillet.