"Microwave" 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

Microwave Instructions:
Combine corned beef, potatoes, soup, 1/2 can onions and the black pepper.
Spoon evenly into 8 x 12-inch microwave-safe dish.
Do not add eggs.
Cook, uncovered, on High for 10 minutes.
Rotate dish halfway through cooking time.
Place eggs in hash as before.
Using a toothpick pierce each egg yolk and white twice.
Cook, covered, 5 to 6 minutes or until eggs are cooked to desired doneness.
Rotate dish halfway through cooking time.
Top with cheese and remaining onions.
Cook, uncovered, 1 minute or until cheese melts.
Let stand 5 minutes.