T&TCorned Beef Hash 1 package (32 ounces) frozen cubed hash browns
1-1/2 cups chopped onion 1/2 cup canola oil 4 to 5 cups chopped cooked corned beef 1/2 teaspoon salt 8 eggs Salt and pepper to taste 2 tablespoons minced fresh parsley In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt. Make eight wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley. Yield: 4 servings. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
