Ingredients:

- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 pound cooked corned beef, diced
- 1 ½ pounds russet potatoes, peeled and diced
- ½ cup beef broth
- ¼ cup chopped fresh parsley
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 large eggs (optional)

Directions:

1. Heat the olive oil in a large cast-iron skillet or non-stick pan over medium-high heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for another minute until fragrant.
4. Add the diced corned beef and potatoes to the skillet.
5. Pour in the beef broth and Worcestershire sauce.
6. Season with salt and pepper.
7. Stir well to combine all the ingredients.
8. Reduce the heat to medium-low, cover, and cook for 15-20 minutes, or until the potatoes are tender, stirring occasionally.
9. Stir in the chopped parsley.
10. If desired, create four wells in the hash and crack an egg into each well.
11. Cover and cook until the eggs are cooked to your preference (about 5-7 minutes for runny yolks).
12. Serve hot.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Kcal: 450 per serving | Servings: 4