Day After Corned Beef Hash

2-3 cups leftover corned beef cut in small cubes

4 cups leftover cooked potatoes (if you cooked carrots with your CB&C, you can use these, too)

2 tbsp butter

1 egg for each person being served

1 1/2 cups Grated Irish Cheddar (Blarney or Dubliner is best, but you can use regular Cheddar if that's all you have)

Melt butter in large lidded frying pan. Mix potatoes and meat together thoroughly and put in pan over medium heat. Stir a couple of times until heated through and then pat lightly down into the pan to let the hash get crispy. Using a spoon make a well in the top of the hash for each egg and break egg into well. Lightly salt and pepper the eggs and cover pan with lid, checking frequently to see when whites are set, then top with cheese and put lid on till egg white are fuly set and cheese is melted. Serve hash with the egg on top for each serving.