Eggs in Corned Beef Hash Recipe
Eggs in Corned Beef Hash Recipe with Corned Beef, Mashed Potatoes, Milk, Eggs & Tomatoes.
INGREDIENTS
12 oz (350g) Can of Corned Beef
8 oz (225g) cooled Mashed Potatoes
Salt & Pepper
2 - 3 tablespoons Milk
1 - 2 tablespoons Cooking Oil
4 Eggs
2 Tomatoes
METHOD
Flake the Corned Beef and mix with the Mashed Potatoes, seasoning and enough Milk to make a soft consistency. Heat a tablespoon of Cooking Oil in a large frying pan. Form the mixture into four rounds, put these into the frying pan and hollow out the centre to make a doughnut shape. Fry steadily until golden coloured. Add a little Cooking Oil to the centre of the Corned beef rounds, break an Egg into these hollows and fry for a few minutes. Lift out carefully and garnish with sliced raw Tomato. Serve 4.
Based on the Eggs in Corned Beef Hash recipe in:
Suppers & Buffets
by Marguerite Patten (Octopus Books 1973).