Hash And Egg Brunch - cooking recipe

Ingredients

1 (12 oz.) can corned beef, cut into chunks
3 c. frozen hash brown potatoes, thawed
1 (10 3/4 oz.) can condensed cream of celery soup
1 (2.8 oz.) can Durkee French fried onions
1/4 tsp. Durkee ground black pepper
6 eggs
1/2 c. (2 oz.) shredded Cheddar cheese

Preparation

Preheat oven to 400\u00b0.
Combine corned beef, potatoes, soup, 1/2 can onions and the pepper.
Spoon evenly into 8 x 12-inch baking dish.
Bake, uncovered, at 400\u00b0 for 20 minutes or until heated through.
Using back of spoon, make 6 wells in hash mixture.
Break 1 egg into each well.
Bake, uncovered, 15 to 20 minutes or until eggs are cooked to desired doneness.
Sprinkle cheese down center of dish and top with remaining onions.
Bake, uncovered, 1 to 3 minutes or until onions are golden brown. Serves 6.