Ingredients:

  • 1 (15 oz/425 g) can of beef hash (or canned corned beef)
  • 2 cups (300 g) diced potatoes, fresh or frozen
  • 1 small onion, diced
  • 2 tablespoons (30 ml) vegetable oil
  • Salt and pepper to taste
  • 4 large eggs
  • Fresh parsley, chopped (for garnish, optional)

Instructions:

  1. Dice the onion and potatoes (if using fresh). Set aside.
  2. In a large skillet over medium heat, add vegetable oil. Add diced potatoes and cook for 5-7 minutes until golden and tender, stirring occasionally.
  3. Add diced onion to the skillet and cook until translucent, about 3 minutes.
  4. Stir in the canned beef hash, breaking it up with a spatula. Cook for another 5 minutes, allowing it to heat through and slightly brown.
  5. Make four wells in the hash mixture and crack an egg into each well. Cover skillet and cook for 3-5 minutes or until eggs are set to your preference.
  6. Season with salt and pepper. Garnish with fresh parsley if desired. Serve immediately.