Corned Beef Hash
Yield
1 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
corned beef
|
*
|
| 1 | each |
onions
finely chopped |
|
| 2 | medium |
potatoes
boiled |
|
| 2 | large |
eggs
|
|
| 1 | x |
black pepper
|
*
|
| 1 ½ | teaspoons |
dry mustard
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
corned beef
|
*
|
| 1 | each |
onions
finely chopped |
|
| 2 | medium |
potatoes
boiled |
|
| 2 | large |
eggs
|
|
| 1 | x |
black pepper
|
*
|
| 7.5 | ml |
dry mustard
|
|
Directions
Dice corned beef and cooked potatoes (or substitute coarsely grated raw potato).
Chop onion finely. Mix together in a bowl, adding seasonings, add egg and mix more.
Put in skillet, coated with oil and form patty 1/2"-3/4" thick, sprinkle with dry mustard.
Cook until crispy (about 10 minutes), cover with a large plate and flip over.
Sprinkle with mustard and cook until crisp.
Serve with a fried egg on top.
