Down home hash & eggs

4 Servings

Ingredients

Quantity	Measure	Ingredient
2	tablespoons	Butter
1	tablespoon	Dijon mustard
¼	teaspoon	Hot pepper sauce
1½	cup	Chopped cooked corned beef
4		Eggs
4	cups	Diced cooked, peeled
		Potatoes
1	can	Cream of Celery soup
¼	cup	Milk

Directions

In 10" 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.Makes 4 servings.