See below ingredients and instructions of the recipe
Here is another "oldie" -it is made from scratch
-that has remained popular -rather than using
-through the years. The canned corned beef hash.
But the difference is that
---------------------YIELD: 6 SERVINGS--------------------------
2 md Potatoes, Peeled (About 12 5 ea To 6 Tbls Butter Or
-oz) -Regular Margarine
1 lb Cooked Corn Beef 6 ea To 12 Large Eggs,
1 md Onion -Depending On The Diners
1 t Salt -Appetites
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.
Season the mixture with salt and shape into 6 large patties each
about 1/2-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.
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.
From The Redbook Magazine January 1986