2 Tbs (30 ml) butter or margarine
1 small onion, finely chopped
1 clove garlic, finely chopped
2 to 3 cups (500 - 750 ml) finely chopped leftover corned beef
3 to 4 medium potatoes, peeled and diced
1/4 cup (60 ml) water
3 Tbs (45 ml) ketchup
1 tsp (5 ml) Worcestershire sauce
1/4 tsp (1 ml) nutmeg
Salt and freshly ground black pepper to taste
4 to 6 eggs (optional)
Melt the butter in a heavy skillet over moderate heat. Add the onion and garlic and saute for about 5 minutes, until tender. Add the
remaining ingredients, except the eggs, and bring to a boil. Reduce the heat and cook covered for 45 minutes, stirring occasionally.
Break the eggs into wells you have made in the hash and cook, covered, an additional 10 to 15 minutes, until the eggs are cooked to the
degree you prefer. Serve immediately. Serves 4 to 6.
[Previous Recipe][Next
Recipe]
Copyright © RecipeShack. All rights reserved.