Corned Beef and Cheesy Hashbrowns

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.