Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Canned or cooked Corned Beef
2 c Potatoes, cooked, chopped
1 tb Onions, chopped
1/3 c Sour Cream or Milk
Salt, Pepper to taste
2 tb Butter

1. Chop the corned beef. 2. Melt the butter in large skillet; put in
the beef, potatoes and onions; add sour cream and spread all out
evenly. 3. Cook very slowly until browned on the bottom, about 40
minutes. 4. Fold like an omelet and turn on hot platter.

VARIATIONS: RED FLANNEL HASH Add 1 cup of finely chopped cooked or
canned beets to mix.

BAKED CORNED BEEF HASH Spread hash in buttered casserole. Bake 20
minutes at 325 F. Serve from the casserole.

EGGS ON CORNED BEEF HASH Shape the hash in 3-inch patties, 1-inch
thick. Arrange in a buttered baking pan, press 4 hollows into it and
break one egg into each hollow. Sprinkle with salt and pepper. Cover
and bake at 325 F until the egg white is set- about 25 minutes.

Out of "Fanny Farmers Cookbook" Typed by Brigitte Sealing Cyberealm
BBS and home of Kook-Net, Watertown NY 315-786-1120

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