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In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt. Make eight wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake at 325 for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley. Recipe by: Taste of Home Spring 97 Posted to MC-Recipe Digest V1 #535 by Daphne
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