This diner favorite is made even more delicious with a drizzle of Creamy Sriracha Sauce!
2 Tbsp. olive oil, divided
1 cup chopped onion
4 cups frozen shredded hash browns
4 ounces thickly sliced deli corned beef, chopped
4 large eggs
4 Tbsp. Hellmann’s® or Best Foods® Creamy Sriracha Sauce
Amount per serving
HEAT 1 Tbsp. oil in large nonstick skillet over medium-high heat and cook onions, stirring occasionally, until softened, about 5 minutes. Stir in hash browns and corned beef. Cook, stirring occasionally, until potatoes begin to brown and crisp, about 6 minutes.
DRIZZLE remaining oil over potatoes mixture and cook, turning mixture in sections with spatula, until browned and crisp, about 6 minutes. Remove and keep warm.
COOK eggs, in same skillet, covered, until yolks are almost set, about 4 minutes. Serve hash browns topped with eggs and drizzle with Hellmann’s® or Best Foods® Creamy Sriracha Sauce. Garnish, if desired, with shredded cheddar cheese.