Hash ‘N’ Eggs

9 ingredients
2 steps

Ingredients

  • 2 tablespoons butter
  • 4 cups cubed cooked potatoes
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/4 cup milk
  • 1 teaspoon prepared mustard
  • 1/4 teaspoon hot pepper sauce
  • 1-1/2 cups cubed cooked corned beef (8 ounces)
  • 4 large eggs
  • Pepper to taste

Directions

  1. 1
    In a skillet, melt butter over medium heat. Add potatoes and cook for 2 minutes, stirring often. Stir in the soup, milk, mustard and hot pepper sauce; cook until heated through. Stir in the corned beef. Reduce heat to low.
  2. 2
    Make four wells in potato mixture; break an egg into each well. Cover and cook for 10-15 minutes or until eggs are completely set. Add pepper to taste.

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