This corned beef hash and eggs recipe makes a hearty dish that's perfect for a St. Patrick's Day breakfast.

Ingredients

• 1 package (32 ounces) frozen cubed hash browns
• 1-1/2 cups chopped onion
• 1/2 cup canola oil
• 4 to 5 cups chopped cooked corned beef
• 1/2 teaspoon salt
• 8 large eggs
• salt and pepper to taste
• 2 tablespoons minced fresh parsley

Directions

1. In a large ovenproof skillet, cook hash browns and onion in oil until tender and potatoes are browned. Remove from heat; stir in corned beef and salt.
2. Make 8 wells in hash browns. Break 1 egg into each well. Sprinkle with salt and pepper. Cover and bake at 325° until eggs reach desired doneness, 20-25 minutes. Garnish with parsley.