Skillet hash with eggs-
-small onion, diced
-2 medium or 1 large potato, peeled, diced, rinsed and drained well
-1 can corned beef
Add a tablespoon or two of oil to a large, heavy skillet over medium high heat. Add onion and saute' until starting to get tender. Add potatoes and cover, stirring frequently until slightly browned and firm-tender.
Push potatoe-onion mixture to the side of the pan and add canned corned beef. Break up the corned beef with a spatula or large spoon until is is evenly crumbled and starting to brown. Stir the contents of the pan together and cook until all is getting slightly browned.
Make four wells in the potato-beef mixture and break one egg into each well. Cover pan and cook until eggs are set to your liking. Serve with hot sauce.
(Adding the potaoes balanced out the overly saltiness of the canned hash, making it edible.)
You can add other diced vegetables to the mixture is you wish- root vegeatbles work best.