| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Meat | 6 | Servings | |
INGREDIENTS
| 2 | tb | Butter or margarine |
| 1 | md | Onion; chopped |
| 1/4 | c | Celery; chopped |
| 1 | lg | Bell pepper; chopped |
| 1 | cn | (15-oz) corned beef hash |
| 4 | Eggs | |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
INSTRUCTIONS
Melt butter in large skillet; saut. onions, celery and bell pepper until tender. Add hash; break up with a fork. Cook over medium heat until hash begins to brown. Beat eggs with salt and pepper just to mix. Pour into skillet with hash. Cover over medium heat until eggs begin to set. Place under broiler a few minutes until eggs are set and surface is lightly browned. Serve in wedges. This is an old family recipe which serves 6. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Turn the despair of being alone into the wonder of being alone with God”