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Ingredients
- 2 T butter
- 1/4 c. finely minced onion
- 4 c. or possibly 2 cans (12 ounce size) corned beef, coarsely minced
- 2 med. boiled potatoes, diced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Dash ginger
- Dash allspice
- 3/4 c. tomato juice
- 6 large eggs
- Minced parsley
Directions
- 1. Preheat oven to 350 degrees.2. In hot butter in small frying pan, saute onion till tender.
- 3. In bowl, put together onion, corned beef, potatoes, salt, pepper, ginger and allspice.
- 4. Spread evenly in greased 12 x 8 x 2 inch baking dish. Pour on tomato juice.
- 5. Bake 25 min. Remove from oven.
- 6. Using back of large spoon, space 6 shallow indentations in top of hash.
- 7. Break an egg into each indentation. Bake 15 to 18 min longer, or possibly just till large eggs are set. Sprinkle with minced parsley. Serve immediately. Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 385g | |
| Recipe makes 2 servings | |
| Calories 380 | |
| Calories from Fat 167 | 44% |
| Total Fat 18.71g | 23% |
| Saturated Fat 7.07g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 636mg | 212% |
| Sodium 1070mg | 45% |
| Potassium 861mg | 25% |
| Total Carbs 31.81g | 8% |
| Dietary Fiber 3.4g | 11% |
| Sugars 5.55g | 4% |
| Protein 21.94g | 35% |
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