Heat oven to 350°. Spread 2 cans (15 ounces each ) canned corned beef or roast beef hash in greased 1 1/2 quart baking dish. Bake 15 minutes or until heated through. With Bottom of custard cup, make 5 or 6 deep hollows in hash.
Dot with butter. Break an egg into each hollow. Season with salt and pepper; cover with 1 tablespoon cream. Bake 20 minutes or until set. 5 or 6 servings.
1 can (15 ounces) corned beef hash
Salt and pepper
Heat oven to 350°. In each of six ungreased 5- or 6 ounce baking dishes, press about 1/4 cup hash against bottom and side. Break 1 egg into each dish. Season with salt and pepper. Bake 20 to 25 minutes or until set. 6 servings.
2 cups chopped cooked beef
2 cups chopped cooked potatoes
2/3 cup chopped onion
2 tablespoons snipped parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup shortening
2/3 cup water
Combine beef, potatoes, onion, parsley, salt and pepper. Melt shortening in large skillet. Spread meat mixture in skillet. Brown hash 1- to 15 minutes, turning frequently with wide spatula. Stir in water. Cover; reduce heat and cook 10 minutes or until crisp. 4 servings.
©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
My grandma used to make the crusty beef hash with eggs, though we didn’t call it that. What’s the deal with the cream over the eggs? Never would’ve thought of that.