| 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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