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Recipe Summary test

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the potatoes in a colander, lightly salt them and let drain for a few minutes.

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  • In a large nonstick skillet, melt the butter over medium heat. Mix in the potatoes, carrots and corned beef and increase the heat to medium-high. Set a plate on top and weight it down with a heavy can. Stir in the crust that forms about every 5 minutes. Cook until the potatoes are tender, about 15 minutes. Stir in the cream and turn off the heat. Season to taste with pepper.

  • Top the hash with the cooked eggs and serve with the toast.

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