Ingredients Jump to Instructions ↓

  1. Here is another "oldie" that has remained popular through the years.

  2. But the difference is that

  3. 2 mediums Potatoes, Peeled (About 12 oz)

  4. 1 pounds Cooked Corn Beef

  5. 1 medium Onion

  6. 1 teaspoon Salt it is made from scratch rather than using

  7. The canned corned beef hash.

  8. 5 eaches To

  9. 6 Tbls Butter Or Regular Margarine

  10. 6 eaches To

  11. 12 Large Eggs, Depending On The Diners Appetites

Instructions Jump to Ingredients ↑

  1. YIELD: 6 SERVINGS In a medium-size saucepan over high heat, bring the potatoes and enough water to cover, to a boil and reduce the heat to medium -low and simmer, covered, 30 minutes until the potatoes are tender when pierced with a sharp knife. Drain and let stand until cool enough to handle. Meanwhile, finely chop the corn beef and onion then finely chop the cooled potatoes. Place in a large bowl and toss to mix well.

  2. Season the mixture with salt and shape into 6 large patties each about ½-inch thick. In a 12-inch skillet over medium heat, melt 1 Tbls of the butter and add 2 patties cooking until browned on both sides. Remove from the skillet to a heated platter and keep warm.

  3. Repeat the procedure with the remaining patties, using an additional 2 Tbls of butter for them. Wipe out the skillet and return to medium heat. Melt 2 Tbls of butter in the skillet and fry the eggs in batches to the desired degree of doneness, adding more butter if necessary. Top each patty with a fried egg and serve immediately with buttered toast and jelly.

  4. From The Redbook Magazine January 1986


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