Skillet Corned Beef Hash and Eggs

Melt 1 tbsp unsalted butter in a heavy 10-inch cast iron skillet over medium heat. Add 1/2 cup finely chopped yellow onion and cook until softened and lightly translucent, about 3 to 4 minutes.

Add 2 cups diced cooked russet potatoes and 12 oz canned corned beef to the skillet, breaking the meat apart with a wooden spoon or spatula. Stir in 1 tsp Worcestershire sauce and season with 1/4 tsp kosher salt and 1/4 tsp freshly cracked black pepper.

Press the hash mixture down firmly with a sturdy spatula into an even, compact layer across the entire bottom of the skillet. Increase the heat to medium-high and cook undisturbed for 6 to 8 minutes, allowing a deep, golden-brown crust to form underneath.

Turn sections of the hash over to expose the browned crust, press down firmly again, and cook undisturbed for an additional 4 to 5 minutes until crispy throughout.

Use the back of a large spoon to make 4 shallow indentations in the hash. Melt the remaining 1 tbsp unsalted butter into the wells, then carefully crack 1 large egg into each well. Season the tops of the eggs with the remaining 1/4 tsp cracked black pepper.

Reduce the heat to medium-low, cover the skillet tightly with a lid, and cook for 3 to 5 minutes until the egg whites are just set and the yolks remain loose and runny.

Remove from heat, garnish immediately with 1 tbsp chopped flat-leaf parsley, and serve sizzling hot straight from the skillet onto plates.