Corned Beef Hash and Eggs

32 ounces frozen cubed hash browns
1 1/2 cups chopped onion
1/2 cup vegetable oil
4 to 5 cups chopped cooked corned beef
1/2 teaspoon salt
8 eggs
salt and pepper to taste
2 tablespoons minced fresh parsley

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 eight wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper.

Cover and bake at 325 F for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley.

Yield: 8 servings.