Canned corned beef can become a delightful presentation using nothing but a non-stick frying pan, a few fresh eggs and a couple cans of corned beef hash.
This couldn’t be easier. Simply select a pan or griddle deep enough to hold the corned beef hash without spilling over the edges and large enough to hold the number of eggs you wish. Form a large, shallow dimple in the hash to hold each egg (I used a 1-cup plastic measuring cup because it had a flat bottom).
Cover the pan and place over medium-low heat until the egg whites are set and the yolks are to your liking.
Lift the egg sections with a spatula and the serving portions will come out perfectly. The extra hash left between the eggs can be divided equally or served to the bigger eaters.
I like to serve toasted sourdough toast and fresh fruit with this satisfying breakfast.