8 oz cooked corned beef, chopped
1 28-oz bag frozen potatoes O'Brien with onions and peppers
1 10-oz bag frozen spinach, thawed and excess water removed
8 oz sharp cheddar cheese
6 large eggs
Preheat the oven to 350 degrees F. Lightly coat a 13x9 casserole dish with cooking spray or oil and set aside.
In a large frying pan, cook the corned beef over medium-high heat until is is slightly browned, about 5 minutes. Add the potatoes, spinach, and cheese and remove the pan from the heat. Stir until the mixture is well combined.
Add the mixture to the prepared casserole dish and spread it into an even layer. Using the back of a large spoon, make 6 indentations in the mixture. Crack an egg into each indentation.
Bake the casserole for 20 minutes, until the egg whites are fully set and the yolks are still slightly jiggly.
Allow the casserole to sit for 5 minutes before cutting into individual portions.