Corned Beef Hash and Eggs

Preheat oven to 350°F.

Heat 2 tablespoons of oil on medium heat in a 12 inch cast iron skillet. Add onions, let simmer for 1 minute. Add potatoes, corned beef, carrots and spices. Let saute until potatoes are golden and begin to crisp, about 10 minutes. Season liberally with salt and pepper.

Create four small wells in the hash using the back of a spoon. Crack the eggs into the wells and bake for 7-10 minutes or until eggs reach the desired level of doneness. Garnish with fresh parsley and serve.