Sunbeam hash
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Fat or drippings |
| 2 | cups | Corned beef, ground beef, or lamb, cooked, chopped |
| 2 | cups | Cooked potatoes; ground or chopped (to 3 cups) |
| 1 | Onion; ground or chopped | |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ⅓ | cup | Top milk (cream) OR |
| ½ | cup | Leftover gravy |
| 1 | Carrot; grated or ground (optional) | |
Directions
Toss ingredients lightly with a fork to blend. Preheat frypan to 320 degrees F , then add 2 tablespoons fat or drippings. Tilt to grease entire bottom. Spread has evenly over frypan. Brown without stirring, then turn with pancake turner, brown other side.
Serve with chili sauce, catsup or barbecue sauce.
After turning, hollows can be made in hash with back of spoon. Drop an egg into each, cover frypan and cook until eggs are done as desired. Sprinkle with finely chopped parsley. Serve directly from frypan. Makes 4 servings.
Brown canned corned beef hash, preparing as directed on label. Recipe may be doubled.