1) On medium/high heat, lightly brown diced potato in oil in a large skillet.
2) Add canned corned beef hash (this stretches the amount and lowers the fat content)
3) Spread hash mixture to cover entire pan. Cook for several minutes before turning.
4) When hash appears to be browning, turn over sections to assure consistent crust.
5) Get bread ready to toast.
6) In a separate pan, fry eggs to individual preference and begin toasting bread.
7) Butter toast, top with corned beef hash, and finish it off with an egg on top. (that’s my favorite way to serve, others prefer to have them separate on the plate)
8) A zesty condiment to serve along the hash, is a dash of Heinz 57 on the side.