"highway 50" corned beef hash

Yield: 1 servings

Measure Ingredient
Here is another "oldie" that has remained popular through the years.
But the difference is that
2 mediums Potatoes, Peeled (About 12 oz)
1 pounds Cooked Corn Beef
1 medium Onion
1 teaspoon Salt it is made from scratch rather than using
The canned corned beef hash.
5 eaches To 6 Tbls Butter Or Regular Margarine
6 eaches To 12 Large Eggs, Depending On The Diners Appetites


In a medium-size saucepan over high heat, bring the potatoes and enough water to cover, to a boil and reduce the heat to medium -low and simmer, covered, 30 minutes until the potatoes are tender when pierced with a sharp knife. Drain and let stand until cool enough to handle. Meanwhile, finely chop the corn beef and onion then finely chop the cooled potatoes. Place in a large bowl and toss to mix well.

Season the mixture with salt and shape into 6 large patties each about ½-inch thick. In a 12-inch skillet over medium heat, melt 1 Tbls of the butter and add 2 patties cooking until browned on both sides. Remove from the skillet to a heated platter and keep warm.

Repeat the procedure with the remaining patties, using an additional 2 Tbls of butter for them. Wipe out the skillet and return to medium heat. Melt 2 Tbls of butter in the skillet and fry the eggs in batches to the desired degree of doneness, adding more butter if necessary. Top each patty with a fried egg and serve immediately with buttered toast and jelly.

From The Redbook Magazine January 1986

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