Instructions: In a nonstick skillet heat oil, add onion and corned beef and cook for 4 minutes to heat through. Add potatoes and mustard, stirring to incorporate, and cook 5 minutes; season to taste with salt and pepper.

Using a spatula, flatten hash in skillet and make 2 holes for eggs. Crack eggs into holes, reduce heat and cook until eggs are done to your taste. Serve garnished with parsley.

This recipe yields 2 generous servings.

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