Recipe - Corne Beef Hash

1 One half cup Canned or cooked Corned Beef
2 cup Potatoes, cooked, chopped
1 tablespoon Onions, chopped
1/3 cup Sour Cream or Milk
Salt, Pepper to taste
2 tablespoon Butter

1. Chop the corned beef. 2. Melt the butter in large skillet; put in the
beef, potatoes and onions; add sour cream and spread all out evenly. 3.
Cook very slowly until browned on the bottom, about 40 minutes. 4. Fold
like an omelet and turn on hot platter.

VARIATIONS: RED FLANNEL HASH Add 1 cup of finely chopped cooked or canned
beets to mix.

BAKED CORNED BEEF HASH Spread hash in buttered casserole. Bake 20 minutes
at 325 F. Serve from the casserole.

EGGS ON CORNED BEEF HASH Shape the hash in 3inch patties, 1inch thick.
Arrange in a buttered baking pan, press 4 hollows into it and break one egg
into each hollow. Sprinkle with salt and pepper. Cover and bake at 325 F
until the egg white is set about 25 minutes.

Out of "Fanny Farmers Cookbook" Typed by Brigitte Sealing Cyberealm BBS and
home of KookNet, Watertown NY 3157861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini