Corned Beef And Egg Hash Recipe
Ingredients
| 1 x 350 g. / 12 oz. can corned beef, flaked | ||
| 225 g. / 8 oz. potatoes, cooked and mashed | ||
| Milk | 1 Teaspoon (Leveled) | |
| 50 g. / 2 oz. butter | ||
| Eggs | 4 standard | |
| Tomatoes | 2 , sliced | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Mix the beef with the potatoes, salt and pepper to taste and enough milk to make a soft consistency.
Form the mixture into four rounds and hollow out the centres.
Melt the butter in a frying-pan.
Add the beef and potato rounds and fry for 5 minutes or until the rounds are evenly browned.
Spoon a little of the hot fat into the centres and break an egg into each hollow.
Continue cooking for a few minutes or until the egg whites have set.
Lift out carefully and garnish with the tomato slices.
Form the mixture into four rounds and hollow out the centres.
Melt the butter in a frying-pan.
Add the beef and potato rounds and fry for 5 minutes or until the rounds are evenly browned.
Spoon a little of the hot fat into the centres and break an egg into each hollow.
Continue cooking for a few minutes or until the egg whites have set.
Lift out carefully and garnish with the tomato slices.
Chef
