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Divide 1 can (12 ounces) corned beef hash evenly between
2 custard cups (about 4 inches in diameter). With the back of
a spoon, make a hollow in the center of the hash. Break 1 egg
into each indentation. Sprinkle each egg with 1 tablespoon
shredded Cheddar cheese. Cook, covered, in the microwave oven
4 1/2 minutes or until hash is hot and egg white is nearly
opaque. Let stand covered 1 minute. Serves 2.

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