Corn Beef Hash and Eggs

serves 4

2 tbsp butter or margarine
1 pound all purpose potatoes, peeled and cut into 1/2 inch cubes
1 large onion, coarsely chopped
1/4 tsp salt
1/8 tsp black pepper
1 pound cooked cornbeef, cut into 1/2 inch cubes
4 to 8 large eggs

1. In a large skillet,melt 1 tbsp butter. Add the potatoes, onion, salt and
pepper. cover the skillet and cook, stirring frequently, until the potatoes are
almost tender, about 10 minutes.

2. Stir the corned beef into the potato mixture. Cook, uncovered, over medium
heat, until the corned beef has heated through and any liquid in the pan has
evaporated, about 15 minutes.

3. In another skillet, melt half the remaining butter. Fry the eggs to order,
adding more butter when necessary.

4. To serve, spoon the hash onto individual plates. Top with fried eggs.