You may also like
Categories:Viewed: 53 - Published at: 2 years ago
Ingredients
- 2 tablespoons butter
- 1/4 cup finely chopped onion
- 2 cans corned beef 12 oz. size, coarsely chopped
- boiled potatoes 2 med., diced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 dash ginger
- 1 dash allspice
- 3/4 cup tomato juice
- 6 eggs
- chopped parsley
Method
- 1. Preheat oven to 350 degrees.
- 2. In hot butter in small skillet, saute onion until tender.
- 3. In bowl, combine onion, corned beef, potatoes, salt, pepper, ginger and allspice.
- 4. Spread evenly in greased 12 x 8 x 2 inch baking dish. Pour on tomato juice.
- 5. Bake 25 minutes. Remove from oven.
- 6. Using back of large spoon, space 6 shallow indentations in top of hash.
- 7. Break an egg into each indentation. Bake 15 to 18 minutes longer, or just until eggs are set. Sprinkle with chopped parsley. Serve immediately. Makes 6 servings.
