Making Corn Beef Hash With Garlic Eggs At Home with struggles along the way

This isn't something many people think to make for dinner, but it is well worth whipping it up. quick, simple, and so very tasty.

Ingredients:
1 12oz can of corn beef
2 cups of uncooked jazzmen rice
3 cups of water (for the rice)
6 large eggs
4 medium potato's (pealed and chopped)
4 cloves of garlic (pealed and chopped)
1 medium/large onion (pealed and chopped)
pinch of red pepper ((for the rice)
sea salt (for rice and potatoes)
sprinkles of olive oil (for the rice and greasing of pan)
shakes of seasoning salt (for potatoes)
1/2 tablespoon of butter (for the eggs)
3 pinches of baking powder (for the eggs)
1 teaspoon of mayo for the rice when serving

Directions:
1. Peal your potato's and quarter them. slice your quarters into about 1/4 inch slices cross ways and set aside.
2. peal and quarter your onion, then slice into thin ish slices, maybe 1/8 inch cross ways, and set aside.
3. peal and slice up your garlic into thin slices, and set aside.
4. put some olive oil in a pan, about 1 or 2 tablespoons and bring up to a medium high heat.
5. while pan is heating up make the rice. get your rice cooking through whatever means you wish. I use a rice cooker. Just dump in 2 cups jazzmen rice, a pinch of red pepper, a pinch of sea salt, a sprinkle of olive oil, and 3 cups of water. Close it up and set it to cook.
6. dump your potatoes into the pan and liberally sprinkle with seasoning salt, and a pinch of sea salt. Turn the heat down to medium, mix up and let cook for 5 minutes.
7. after 5 minutes dump your onions in and stir. continue to cook until potatoes are soft and onions are translucent, adjust heat as needed to get them to finish at the same time. 10-20 minutes. pull pieces out and taste as needed.
8. once potato's and onions are cooked spread out the canned corn beef on top of them in the pan and put on a lid for 2-4 minutes to soften up the meat. then stir it in lightly to get the corn beef touching the pan.
9. Once the corn beef is heated up and the fat is melting into the potato's flip and stir it to give the corn beef a little bit of a crisp, be careful not to stir too aggressively and break up the potato's too much.
10. after the corn beef is all cooked with the potato's, this should take 10 minutes or so, take the pan off the burner and set it aside with a lid on so it can become friendly with one another.
11. crack your 6 eggs into a bowl and add in 3 pinches of baking powder, whisk aggressively to beat them up and mix in the baking powder.
12. time for the garlic eggs. melt 1/2 or 1 tablespoon of butter in a new pan, and once melted toss in your sliced garlic and let cook for 3-4 minutes on a heat just below medium. stir frequently to prevent the garlic from burning.
14. once the garlic is cooked and releasing goodness into the butter dump in your whisked eggs and stir until eggs start to thicken up. you know they are thickened if you pull them to one side of the pan and they don't flow right back.
15. once thickened turn down the heat and stir less frequently so eggs cook into larger pieces, not little bitty egg pieces. poke them with a finger to find out when they are done. scoop and flip as needed, you can also cook with a lid on.
16. once eggs are done your rice should be done cooking as well. It is time to serve!
17. put rice at the bottom of a bowl and mash 1 teaspoon of mayo into it with a fork.
18. spread a layer of corn beef hash over the top of the rice, and then sprinkle some garlic eggs on top of the corn beef. It is ready to eat!