Monday, October 10, 2011

Corned Beef Hash and Eggs.


  • 6 large potatoes, peeled and diced
  • 1 (12 ounce) can corned beef, cut into chunks
  • 1 medium onion, chopped
  • 1 cup beef broth
  • salt to taste
  • 6 large whole eggs
  • hot sauce (optional)


  1. In a large deep skillet, over medium heat, combine the potatoes, corned beef, onion, and beef broth. Cover and simmer until potatoes are of mashing consistency, and the liquid is almost gone. Mix well, 
  2. Divide Mixture into 6 ramekins or custard dishes. crack an egg on the top of each. Bake 5 minutes at 350 or until egg is set.
  3. Carefully take them out of the oven. they will be hot.
  4. Try serving with a dash of hot sauce.

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