Down Home Hash & Eggseggs, meats 2 tablespoon butter 1 tablespoon dijon mustard 1/4 teaspoon hot pepper sauce 1 1/2 cup chopped cooked corned beef 4 eggs 4 cup diced cooked, peeled 1 potatoes 1 can cream of celery soup 1/4 cup milk 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. |
