Microwave 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. Microwave Instructions:
2. Combine corned beef, potatoes, soup, 1/2 can onions and the black pepper.
3. Spoon evenly into 8 x 12-inch microwave-safe dish.
4. Do not add eggs.
5. Cook, uncovered, on High for 10 minutes.
6. Rotate dish halfway through cooking time.
7. Place eggs in hash as before.
8. Using a toothpick pierce each egg yolk and white twice.
9. Cook, covered, 5 to 6 minutes or until eggs are cooked to desired doneness.
10. Rotate dish halfway through cooking time.
11. Top with cheese and remaining onions.
12. Cook, uncovered, 1 minute or until cheese melts.
13. Let stand 5 minutes.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=523060 (may not work)