Preparation

• Position a rack in the center of the oven and heat to 450°F.
• Generously oil a 9×13-inch baking dish.
• In a large bowl, toss the potatoes with the lemon juice. Add the corned beef, sauerkraut, 1-1/2 Tbs. of the dill, 1/2 tsp. salt, and 1/2 tsp. pepper, and mix well. Transfer to the baking dish, drizzle with the oil, and bake until the top is golden and crisp, 35 to 45 minutes. Remove from the oven, and using a large spoon, make six evenly spaced depressions in the potato mixture.
• Crack an egg into each depression. Scatter the cheese over the potatoes, avoiding the eggs. Continue baking until the egg whites are opaque, the yolks are almost set, and the cheese is melted, about 7 minutes. Remove from the oven, cover with foil, and let stand for 2 minutes. Remove the foil, and sprinkle with the remaining 1/2 Tbs. dill. Serve with the dressing and toast, if you like.