Corned Beef Hash with Eggs

Prep time: 10 minutes | Cook time: 25 minutes | Serves 4

2 medium Yukon Gold potatoes, peeled and cut into ¼-inch cubes

1 medium onion, chopped

¹⁄₃ cup diced red bell pepper

3 tablespoons vegetable oil

½ teaspoon dried thyme

½ teaspoon kosher salt, divided

½ teaspoon freshly ground black pepper, divided

¾ pound (340 g) corned beef, cut into ¼-inch pieces

4 large eggs

1. In a large bowl, stir together the potatoes, onion, red pepper, vegetable oil, thyme, ¼ teaspoon of the salt and ¼ teaspoon of the pepper. Spread the vegetable mixture into the baking pan in an even layer.
2. Slide the baking pan into Rack Position 2, select Roast, set temperature to 375ºF (190ºC) and set time to 25 minutes.
3. After 15 minutes, remove the pan from the oven and add the corned beef. Stir the mixture to incorporate the corned beef. Return the pan to the oven and continue cooking.
4. After 5 minutes, remove the pan from the oven. Using a large spoon, create 4 circles in the hash to hold the eggs. Gently crack an egg into each circle. Season the eggs with the remaining ¼ teaspoon of the salt and ¼ teaspoon of the pepper. Return the pan to the oven. Continue cooking for 3 to 5 minutes, depending on how you like your eggs.
5. When cooking is complete, remove the pan from the oven. Serve immediately.