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Corned Beef Hash and Eggs

Source of Recipe

From "The Good Home Cookbook" by Richard Perry


Recipe Introduction

"You'll never go back to the canned stuff once you taste this version. The hash is best made the night before, so it's ready to fry in the morning."

List of Ingredients

â—¦ ¼ cup (½ stick) butter
â—¦ 1 small onion, finely chopped
â—¦ 1 pound corned beef, fat trimmed, finely chopped
â—¦ 3 medium baking potatoes, boiled, peeled, and finely diced
â—¦ ½ teaspoon Worcestershire sauce
â—¦ 10 large eggs
â—¦ 2 tablespoons oil
â—¦ Pinch of black pepper


Recipe

Melt the butter in a small skillet over medium heat. Add the onion and sauté until softened, about 3 minutes. Transfer to a large bowl.

Add the corned beef, potatoes, and Worcestershire sauce. Beat 2 eggs with a fork and add them to the corned beef mixture; mix well with a spoon. Form the mixture into patties and refrigerate, preferably overnight.

Heat the oil in a large skillet over medium heat and cook the patties until the bottoms are browned, 10 to 15 minutes. Turn them over and season with pepper. Make a depression in the top of each patty and crack an egg into it. Reduce the heat to low and cover the pan. Cook for about 3 minutes, until the eggs are set. Serve hot, egg side up.


Serves 4