Corned Beef Hash and Eggs

• 2 tablespoons oil
• 3 cups finely-chopped onion
• 8 to 10 ounces corned beef, cut into 1-inch cubes (about 1 cup)
• 2 cups boiled, peeled and cubed potatoes (cut into 1-inch pieces)
• 1 tablespoon wholegrain mustard
• Salt and pepper
• 2 eggs
• Chopped parsley, for garnish

1. In a nonstick skillet heat oil, add onion and corned beef and cook for 4 minutes to heat through.
2. Add potatoes and mustard, stirring to incorporate, and cook 5 minutes; season to taste with salt and pepper.
3. Using a spatula, flatten hash in skillet and make 2 holes for eggs.
4. Crack eggs into holes, reduce heat and cook until eggs are done to your taste.
5. Serve garnished with parsley.

oil, onion, beef, potatoes, wholegrain mustard, salt, eggs, parsley

Taken from www.foodnetwork.com/recipes/emeril-lagasse/corned-beef-hash-and-eggs-recipe.html (may not work)