This meat-free dish, adapted from a traditional recipe for corned beef and hash, earned our Test Kitchens' highest rating.
Oxmoor House MARCH 2010
1. Combine first 5 ingredients in a medium bowl.
2. Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add potato mixture, and cook 5 to 7 minutes or until potato mixture is thoroughly heated, stirring occasionally. Form 4 (3-inch) indentations in potato mixture using the back of a spoon. Break 1 egg into each indentation. Cover and cook 10 minutes or until eggs are done.
Serve with: Citrus-Jicama Salad
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