Corned Beef Hash with Fried Eggs

Ingredients

• 1 1/2 pounds russet potatoes, diced into 1/2-inch cubes
• 3 tablespoons vegetable oil, divided

Instructions

1. Place the diced potatoes in a medium pot, cover with cold water by 1 inch, and add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 5 to 6 minutes, until just barely fork-tender but not falling apart.