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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
1. Combine corned beef, potatoes, whipping cream, onion, parsley, salt, and pepper in a large mixing bowl; mix well.
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.
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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