So you start out by generously greasing a 9x13 pan. Then you line it with two cans of store bought corned beef hash. Next, use a spoon to make 12 little divots, evenly spaced, in the surface of the hash. Then you take a dozen eggs and crack a whole egg into each little divot. The whites spread out some, which is what you want.
Finally, mix up some cornbread batter and drizzle it on top of the whole mess. Thicker if you want more cornbread, thinner if you want the finished product more of a moist casserole.
Bake at 350 till that cornbread is done and the eggs are set -- about 30 minutes.