1 tbsp. vegetable oil
1/4 c. chopped onion
2 (1 lb.) cans corned beef hash
6 eggs
Salt & pepper to taste

Heat oil in heavy skillet. Add onion and cook 2 minutes. Add hash; break up with spoon. Cook over medium heat about 6 minutes. Reduce heat to low and pat hash level. With the back of a spoon make 6 wells in the hash. Break 1 egg into each well. Cover the skillet and cook until eggs are done. Makes 6 servings. Serve with ketchup or chili sauce.