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Dorothy Smith turns corned beef and cooked potatoes from dinner into a hearty morning meal the next day. "Our family really goes for this dish," notes the El Dorado, Arkansas cook.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 2 tablespoons butter
  • 4 cups cubed cooked potatoes
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/4 cup milk
  • 1 teaspoon prepared mustard
  • 1/4 teaspoon hot pepper sauce
  • 1-1/2 cups cubed cooked corned beef (8 ounces)
  • 4 large eggs
  • Pepper to taste

Nutritional Facts

1 cup: 392 calories, 20g fat (9g saturated fat), 76mg cholesterol, 1285mg sodium, 38g carbohydrate (3g sugars, 3g fiber), 15g protein.


  1. In a skillet, melt butter over medium heat. Add potatoes and cook for 2 minutes, stirring often. Stir in the soup, milk, mustard and hot pepper sauce; cook until heated through. Stir in the corned beef. Reduce heat to low.
  2. Make four wells in potato mixture; break an egg into each well. Cover and cook for 10-15 minutes or until eggs are completely set. Add pepper to taste. Yield: 4 servings.
Originally published as Hash n Eggs in Quick Cooking March/April 2004, p36

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