| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Meats, Eggs |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1 |
tb |
Dijon mustard |
| 1/4 |
ts |
Hot pepper sauce |
| 1 1/2 |
c |
Chopped cooked corned beef |
| 4 |
|
Eggs |
| 4 |
c |
Diced cooked, peeled |
|
|
Potatoes |
| 1 |
cn |
Cream of Celery soup |
| 1/4 |
c |
Milk |
INSTRUCTIONS
In 10" skillet over medium heat,in hot butter,cook potatoes 2 minutes;stir
often.Stir in next 4 ingredients;heat through.Stir in corned beef.Reduce
heat to low.Make 4 indentations in potato mixture.Break an egg into
each.Cover;cook 10 minutes or until eggs are set.Makes 4 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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