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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Dorothy Smith turns corned beef and cooked potatoes from dinner into a hearty morning meal the next day. Our family really goes for this dish, notes the El Dorado, Arkansas cook. Ingredients:
2 tablespoons butter |
4 cups cubed cooked potatoes |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
1/4 cup milk |
1 teaspoon prepared mustard |
1/4 teaspoon hot pepper sauce |
1-1/2 cups cubed cooked corned beef (8 ounces) |
pepper to taste |
Directions:
1. In a skillet, melt butter over medium heat. Add potatoes and cook for 2 minutes, stirring often. Stir in the soup, milk, mustard and hot pepper sauce; cook until heated through. Stir in the corned beef. Reduce heat to low.
2. Make four wells in potato mixture; break an egg into each well. Cover and cook for 10-15 minutes or until eggs are completely set. Add pepper to taste. Yield: 4 servings.
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