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Down home hash and eggs
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| Artist: |
_ |
| Categories: |
Eggs, Meats |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Butter | | 1
| tbsp | Dijon mustard | | 1/4
| tsp | Hot pepper sauce | | 1 1/2
| cup | Chopped cooked corned beef | | 4
| | Eggs | | 4
| cup | Diced cooked, peeled | | | Potatoes | | 1
| can | Cream of Celery soup | | 1/4
| cup | Milk |
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Procedures:
| 1 | 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 |
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