HASH 'N' EGGS

Hash 'n' Eggs image

Dorothy Smith turns corned beef and cooked potatoes from dinner into a hearty morning meal the next day. "Our family really goes for this dish," notes the El Dorado, Arkansas cook.

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

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Ingredients

2 tablespoons butter
4 cups cubed cooked potatoes
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/4 cup milk
1 teaspoon prepared mustard
1/4 teaspoon hot pepper sauce
1-1/2 cups cubed cooked corned beef (8 ounces)
4 large eggs
Pepper to taste

Steps:

In a skillet, melt butter over medium heat. Add potatoes and cook for 2 minutes, stirring often. Stir in the soup, milk, mustard and hot pepper sauce; cook until heated through. Stir in the corned beef. Reduce heat to low., Make four wells in potato mixture; break an egg into each well. Cover and cook for 10-15 minutes or until eggs are completely set. Add pepper to taste.

Nutrition Facts : Calories 392 calories, Fat 20g fat (9g saturated fat), Cholesterol 76mg cholesterol, Sodium 1285mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 3g fiber), Protein 15g protein.