Corned Beef Hash on Toast

Corned Beef Hash and Fried Egg on Rye Toast-Heather Patterson
At The Picket Fence
Serves 4-5

3-4 medium size red potatoes, washed, unpeeled  diced (.50)
1/2 small or 1/4 large white onion, diced (.10)
1 to 1/2 cup corned beef (3.94)
1 Tbs. Canola oil (PI)
1-2 Tbs. butter (.15)
1 Tsp. course salt (PI)
1 Tsp. black pepper or several grinds of fresh pepper (PI)
1 Tsp. garlic powder (PI)
4-5 slices Rye bread (or regular bread, whatever you have on hand) (.50 purchased on sale $1.09 a loaf)
4-5 eggs (.32)
1/4 cup of shredded swiss cheese (.30)

Heat large skillet to medium high.  Add in canola oil and butter.  When butter is melted add potatoes and onion to your skillet.  Stir frequently until potatoes are browned and fork tender.  Reduce temperature to medium and add in salt, pepper, garlic powder and corned beef.  Continue to stir occasionally until all ingredients are incorporated.  Cover and keep warm. 

While hash is cooking warm a separate small skillet and fry eggs, over easy (yolk should be slightly runny). Season to taste.  Toast bread.
Serve corned beef hash over toast.  Sprinkle with shredded swiss cheese and top with fried egg.