Corned Beef Hash
2 Tbs butter or margarine
1 small onion, finely chopped
1 clove garlic, finely chopped
2 to 3 cups finely chopped leftover corned beef
3 to 4 medium potatoes, peeled and diced
1/4 cup water
3 Tbs ketchup
1 tsp Worcestershire sauce
1/4 tsp nutmeg
Salt and freshly ground black pepper to taste
4 to 6 eggs (optional)
Melt the butter in a heavy skillet over moderate heat. Add the onion and garlic
and saute for about 5 minutes, until tender. Add the remaining ingredients,
except the eggs, and bring to a boil.
Reduce the heat and cook covered for 45 minutes, stirring
Break the eggs into wells you have made in the hash and cook,
covered, an additional 10 to 15 minutes, until the eggs are cooked to the degree
you prefer. Serve immediately.
Serves 4 to 6.