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 |
YIELD: 6 SERVINGS
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