2 T. oil
2 c. finely chopped onion
1 c. corned beef in 1-inch cubes
2 c. boiled, cubed potatoes (1-inch pieces)
1 T. wholegrain mustard
salt and pepper
2 eggs
chopped parsley for garnish

In nonstick skillet, heat oil, add onion and precooked corned beef and cook for 4 minutes to heat through. Add potatoes and mustard, stirring to incorporate, and cook 5 minutes; season with salt and pepper. Using a spatula, flatten hash in skillet and make two holes for eggs. Crack eggs into holes, reduce heat and cook until eggs are done to taste. Sprinkle with parsley.