1 pound red-skinned potatoes, quartered
1 yellow onion, chopped
1/2 cup water
1 can (15 oz.) corned beef hash
4 eggs, beaten
1 can (14.5 oz.) Libby's Cut Green Beans, drained
1/4 teaspoon salt
1/4 teaspoon black pepper
1. Add potatoes and onion to large nonstick skillet with water. Bring to boil, reduce heat, cover and simmer 10 minutes or until tender.
2. Remove potatoes and onion from skillet; set aside and drain water. Add corned beef hash; cook 5-7 minutes over medium-high, turning once.
3. Heat a small pan over medium. Pour in eggs; allow edges to set. Then scramble gently, cooking 4 minutes or just until eggs are set.
4. Return potatoes and onion to large skillet with hash; stir together. Add green beans, eggs, salt and pepper; stir gently. Heat 3 minutes or until hot.