Down home hash and eggs
4 servings
Ingredients
| Quantity | 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.
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