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Hash 'n' Eggs

 Hash 'n' Eggs
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.
4 ServingsPrep/Total Time: 25 min.


  • 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)
  • Pepper to taste


  • 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.
  • 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.
Nutritional Facts: 1 serving (1 cup) equals 392 calories, 20 g fat (9 g saturated fat), 76 mg cholesterol, 1,285 mg sodium, 38 g carbohydrate, 3 g fiber, 15 g protein.