From the kitchen of Anonymous

Inspired by the hash brown casserole recipe below, an anonymous cook sent this:

1 can of corned beef hash

5 shucked eggs, i.e., out of their shells, in a bowl. Don’t break the yolks.

2 Tbsp olive oil

Cover your broiler pan with a sheet of Al foil. Scoop out the hash, spread it as thin as you can and stick it under the broiler for as long as you can without actually burning the hash; that’s about 9 minutes max in my broiler. Your results may differ.

After the hash has cooked a few minutes, start the eggs. (And if you need more carbohydrates, start some toast too.) When the oil is nice and hot, pour all the eggs into the pan over medium heat, cover them, and cook them sunnyside up just long enough until the whites are snot-free, so to speak, but the yolks still totally runny. Remove from heat.

Pick the crispy hash up by pinching the L corners of the foil in your L hand and the R corners in your R and slide it into the pan. (You may have to set it down on the counter to lightly scrape loose a little stuck hash, so be sure to leave space for it.) 

Mix it all up. Eat. This should be enough for two, but it’s barely enough for me, I like it so much.