| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Breakfast | 4 | Servings | |
INGREDIENTS
| 2 | md | All-purpose potatoes; peeled |
| 1 | lb | Cooked corned beef |
| 1 | md | Onion |
| 5 | tb | Butter or margarine; (5 to 6) |
| 6 | lg | Eggs |
INSTRUCTIONS
In a 2 quart saucepan over high heat, bring potatoes and enough water to cover to a boil. Reduce heat to medium low. Simmer covered for 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Meanwhile, finely chop corned beef and onion. Finely chop cooled potatoes. Place chopped ingredients in a large bowl; toss to mix well. Season mixture with a little salt. Shape into 6 patties about 1/2-inch thick. In a 12-inch skillet over medium heat, melt 1 tablespoon butter. Cook 2 patties until brown on both sides. Remove from skillet. Keep warm. Repeat with remaining patties. Posted to recipelu-digest Volume 01 Number 559 by "Diane Geary." <diane@keyway.net> on Jan 19, 1998
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