Title: Down Home Hash & Eggs
Categories: Meat Eggs
Yield: 4 Servings
| 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 |
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.