| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Cyberealm, Meats | 4 | Servings | |
INGREDIENTS
| 1 1/2 | c | Canned or cooked Corned Beef |
| 2 | c | Potatoes, cooked, chopped |
| 1 | tb | Onions, chopped |
| 1/3 | c | Sour Cream or Milk |
| Salt, Pepper to taste | ||
| 2 | tb | Butter |
INSTRUCTIONS
1. Chop the corned beef. 2. Melt the butter in large skillet; put in the beef, potatoes and onions; add sour cream and spread all out evenly. 3. Cook very slowly until browned on the bottom, about 40 minutes. 4. Fold like an omelet and turn on hot platter. VARIATIONS: RED FLANNEL HASH Add 1 cup of finely chopped cooked or canned beets to mix. BAKED CORNED BEEF HASH Spread hash in buttered casserole. Bake 20 minutes at 325 F. Serve from the casserole. EGGS ON CORNED BEEF HASH Shape the hash in 3-inch patties, 1-inch thick. Arrange in a buttered baking pan, press 4 hollows into it and break one egg into each hollow. Sprinkle with salt and pepper. Cover and bake at 325 F until the egg white is set- about 25 minutes. Out of "Fanny Farmers Cookbook" Typed by Brigitte Sealing Cyberealm BBS and home of Kook-Net, Watertown NY 315-786-1120 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“The art of love is God at work through you. #Wilferd A. Peterson”