"Highway 50" corned beef hash

2 md Potatoes, Peeled (About 12 oz)
1 lb Cooked Corn Beef
1 md Onion
1 t Salt
5 ea To 6 Tbls Butter Or Regular Margarine
6 ea To 12 Large Eggs, Depending On The Diners Appetites

In a medium-size saucepan over high heat, bring the potatoes and enough water to cover, to a boil and reduce the heat to medium -low and simmer, covered, 30 minutes until the potatoes are tender when pierced with a sharp knife. Drain and let stand until cool enough to handle. Meanwhile, finely chop the corn beef and onion then finely chop the cooled potatoes. Place in a large bowl and toss to mix well. Season the mixture with salt and shape into 6 large patties each about 1/2-inch thick. In a 12-inch skillet over medium heat, melt 1 Tbls of the butter and add 2 patties cooking until browned on both sides. Remove from the skillet to a heated platter and keep warm. Repeat the procedure with the remaining patties, using an additional 2 Tbls of butter for them. Wipe out the skillet and return to medium heat. Melt 2 Tbls of butter in the skillet and fry the eggs in batches to the desired degree of doneness, adding more butter if necessary. Top each patty with a fried egg and serve immediately with buttered toast and jelly.

Source:
Astray



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