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Ingredients

• 1 15 oz. can corned beef hash
• Tbsp instant minced onion
• 1 1/2 Tbsp prepared mustard
• 8 eggs
• 2 1 oz. slices American cheese

Directions

In a large skillet, stir together hash, onion and mustard. Cook over medium heat or medium-hot coals, stirring occasionally, until lightly browned, about 4 minutes.

With a spoon, make 8 indentations in hash mixture, about 2 inches in diameter each. Break and drop an egg into each indentation. Cover and cook until egg whites are almost set, about 10 - 15 minutes.

Cut each cheese slice into 4 triangles. Uncover hash and eggs; top with cheese triangles in pinwheel fashion. Cover; remove from heat and let stand until whites are set and cheese is melted, about 2 -3 minutes.