Classic Corned Beef Hash

In a large, heavy skillet or cast iron pan, heat butter over a medium flame. Add onions and potatoes and sauté for 10-15 minutes, stirring often, or until potatoes are golden brown and fork-tender.

Fold in the chopped, cooked corned beef and sauté, stirring constantly, for 2 minutes or until heated through. Season with salt (if needed) and lots of cracked black pepper.

In a separate nonstick skillet, cook the eggs (in additional butter or with cooking spray) to your liking.

Serve hash topped with eggs alongside toasted rye bread.