Corned Beef and Cheesy Hashbrowns

Corned Beef and Cheesy Hashbrowns
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  • 1 carton (4.2 ounces) Hungry Jack® Cheesy Hashbrown Potatoes
  • 1 can (12 ounces) corned beef, diced
  • 1/2 cup chopped onion
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons canola oil
  • 6 eggs
  • Directions

    1. Fill hashbrowns carton to fill line with hottest tap water. Let stand 12 minutes. Drain any excess water.
    2. Combine hashbrowns, beef, onion and pepper in a large bowl. Mix well. Heat one tablespoon oil in a large non-stick skillet over medium-high heat; spread hash mixture by the cupful in a thin layer.
    3. Fry about 10 minutes, turning once to brown both sides; repeat with remaining hash, adding oil needed.
    4. Meanwhile, fry eggs to desired doneness.
    5. Serve hash topped with an egg.

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