| 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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