Hash And Egg Brunch

• 1 (12 oz.) can corned beef, cut into chunks
• 3 c. frozen hash brown potatoes, thawed
• 1 (10 3/4 oz.) can condensed cream of celery soup
• 1 (2.8 oz.) can Durkee French fried onions
• 1/4 tsp. Durkee ground black pepper
• 6 eggs
• 1/2 c. (2 oz.) shredded Cheddar cheese

1. Preheat oven to 400u0b0.
2. Combine corned beef, potatoes, soup, 1/2 can onions and the pepper.
3. Spoon evenly into 8 x 12-inch baking dish.
4. Bake, uncovered, at 400u0b0 for 20 minutes or until heated through.
5. Using back of spoon, make 6 wells in hash mixture.
6. Break 1 egg into each well.
7. Bake, uncovered, 15 to 20 minutes or until eggs are cooked to desired doneness.
8. Sprinkle cheese down center of dish and top with remaining onions.
9. Bake, uncovered, 1 to 3 minutes or until onions are golden brown. Serves 6.

corned beef, frozen hash brown potatoes, condensed cream, onions, ground black pepper, eggs, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=522860 (may not work)