Down-Home Hash and Eggs
Ingredients:
- 2 Tbsp Butter
- 1 Tbsp Dijon mustard
- 1/4 tsp Hot pepper sauce
- 1-1/2 cup Chopped cooked corned beef
- 4 Eggs
- 4 cup Diced cooked, peeled
- Potatoes
- 1 can Cream of Celery soup
- 1/4 cup Milk
Preparation:
In 10-inch skillet over medium heat, in hot butter, cook potatoes 2 minutes;stir often. Stir in next 4 ingredients;heat through. Stir in corned beef.Reduce heat to low.
Make 4 indentations in potato mixture. Break an egg into each.Cover;cook 10 minutes or until eggs are set.
Servings: 4Source:
Submitted by: Recipe Group Member
Date:
