Ingredients

• 1 pound corned beef, shredded
• 4 tablespoons unsalted butter
• 1 onion, diced
• 2 cloves garlic, minced
• 1 1/2 pounds russet potatoes, peeled and diced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Kosher salt and freshly ground black pepper, to taste
• 4 large eggs

Instructions

1. Heat butter in a large skillet over medium high heat. Add potatoes, onion, thyme and rosemary and cook, stirring occasionally, until potatoes are golden brown, about 15-20 minutes; season with salt and pepper, to taste.
2. Stir in corned beef until heated through, about 2 minutes.
3. Create 4 wells in the potato mixture. Add eggs, cover and cook until the whites have set, about 5-6 minutes.