Sunny Side Up Corned Beef Hash

This Recipe came from Sandra Lee on the Food Network. With a few changes of my own. Be sure to cook the hash in cast iron skillet.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 2  tablespoons  vegetable oil
• 1⁄2 cup red onion, thinly sliced
• 1 1⁄2 lbs deli corned beef, coarsely chopped
• 1 (26 ounce) bag hash browns
• 2  tablespoons  steak seasoning (I use Mrs Dash )
• 1  medium green bell pepper, sliced into 1/4 inch strips
• 1  medium red bell pepper, sliced into 1/4 inch strips
• 1⁄2 cup green onion, chopped
• 1⁄8 cup beef broth (I leave this out)
• 1  dash Worcestershire sauce (I leave this out)

Directions

1. Heat the oil in a large cast iron skillet over medium heat.
2. Add the onion and cook until softened.
3. Add corned beef, hash browns, seasoning, pepper, green onions, (beef broth and Worcestershire).
4. Cook stirring occasionally, until potatoes are golden and crisp. About 15 minutes.
5. To add eggs : When the potatoes are crisp and golden make indention's in the hash to hold eggs and place skillet in oven - preheat, with the hash in the oven, to 350.
6. When oven is preheated, remove skillet and crack an egg into each indention and lightly cover with foil and place back in oven until eggs are cooked as you desire - runny yellow or set.
7. Serve the Hash with slices of toast.