Corned Beef Hash

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Yield:
6 servings
January 1984
RECIPE BY Oxmoor House

Ingredients

  • 3 cups finely chopped, cooked corned beef
  • 3 cups peeled and coarsely chopped boiled potatoes
  • 3/4 cup whipping cream
  • 1/3 cup chopped onion
  • 3 tablespoons finely chopped fresh parsley
  • 1/4 teaspoon salt
  • Dash of pepper
  • 2 tablespoons butter or margarine
  • 6 eggs

How to Make It

Step 1

Combine corned beef, potatoes, whipping cream, onion, parsley, salt, and pepper in a large mixing bowl; mix well.

Step 2

Melt butter in a large skillet over low heat. Add corned beef mixture; press flat with a spatula. Cook, uncovered, over medium heat 15 minutes; stir once, and press flat again. Cook, uncovered, 15 minutes.

Step 3

Make 6 indentions on top of hash mixture using back of a spoon. Add 1 egg to each indention. Cover skillet and cook an additional 5 minutes or until eggs reach desired degree of doneness. Serve immediately.

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