1 pound small waxy potatoes
1 1/2 pounds corned beef
1 large onion, minced
1/2 c. green onion, minced
1/2 c. fresh parsley, minced
freshly grated nutmeg
cayenne pepper
salt
freshly ground pepper
2/3 c. heavy cream
8 eggs
4 T. unsalted butter, melted

1. Place the potatoes in a sauce pan and add enough water to cover them with 2" of water
2. Bring water to a boil and simmer potatoes, partially covered, for 15 minutes or until tender
3. Pour off the water and shake the potatoes in the pan over high heat for a few seconds to dry them
4. Chill the potatoes for at least two hours, or until they are cold, peel them and dice the potatoes
5. Heat the oven to 375° F.
6. In a large bowl combine 4 cups of corned beef, the potatoes, onion, green onion, parsley
7. Add the seasonings to taste
8. Add the heavy cream and combine well
9. Transfer the mixture to 2 well-buttered 1 quart baking dishes
10. Make 4 depressions in each dish with the back of a small ladle or large spoon
11. Brush the top of the hash with the melted unsalted butter
12. Bake the hash in the upper third of the oven for 25 minutes
13. Remove the hash from the oven, break one egg into each depression
14. Reduce the temperature to 350° F.
15. Bake for 5 - 8 minutes or more until the whites are set
16. Sprinkle with parsley before serving

Serves 6 - 8 persons