Corned Beef Hash

I needed a quick meal with a quick clean up tonight.  This was one of my dad's all time favorite dinners.  He liked the Corned Beef, Cabbage and Potatoes on St. Patrick's Day; but he LOVED the next day when my mom would make hash.  He was a pretty big guy when I was young, no seriously, very big!  I can still see that full dinner plate heaped with hash, 3 eggs, slathered in ketchup with Rye toast on the side.  I never liked this as a child.  I think because it just looked like mess on a plate too me.  Or it could be that I am not big on dousing things in ketchup. This one skillet meal with a few ingredients is a fast, comfort level food.  When my husband pulled out the ketchup bottle, I looked at the heavens and winked at my dad.

Corned Beef Hash
no need to print, use your ingredients depending on taste and enjoy!

2 cups diced potatoes.
1 tsp. chopped garlic
3/4 c. chopped onion
2 c. chopped leftover corned beef-this is very good with leftover turkey or roast beef as well
black pepper
2 T. butter
eggs

Preheat the oven to 400 degrees.
Parboil the chopped potatoes.  This gives them a crunch on the outside and leaves them creamy in the center.

Melt the butter in an oven proof skillet.
Saute the garlic and onion for 1-2 minutes.

Add the chopped beef.  Saute for another minute.

Add the potatoes. Cook for 3-4 minutes, stirring occasionally.

Pack the mixture down into the bottom of the skillet with your spatula.

Place the skillet in the middle of the hot onion.  Cook for 10 minutes until brown and crispy.

Crack eggs on the top and continue to bake until set.

That's all there is to it.  You always have the option of browning rashers of the beef, frying some potatoes and frying eggs and serving them separately.  But one skillet vs. 3? A no brainer!
We only do this, and last night's meal, once a year.  Not the healthiest of choices.  Although food tells a story if it is good, and these meals stirred up many memories.