Olive Oil | Butter Red Bell Pepper Sweet Onion Garlic | Paprika Yukon Gold Potatoes Oregano | Corned Beef Eggs | Salt | Pepper Parsley
Make 5 wells in the hash. Drizzle olive oil in them and crack one egg in each well. Sprinkle eggs with remaining salt and pepper. Cover skillet and reduce heat. Cook for 7-8 minutes. Serve with a sprinkle of fresh parsley and enjoy!