Ingredients:
1 cup cooked chopped corned beef brisket
1/2 cup cooked mixed vegetables, chopped ( carrots, parsnips, cabbage, onions)
1 cup cooked beets, chopped
2 cups boiled potatoes, chopped
bacon fat or vegetable shortening
4 fluid ounces beef broth
1 tablespoon fresh parsley, chopped
4 eggs, poached
Directions:
Toss the chopped meat and vegetables in a mixing bowl.
Heat a skillet containing the bacon fat or shortening about 1/4 inch deep.
Spread the hash smoothly to cover the bottom of the pan, tamping it down a bit and adding a little broth.
Cook without stirring over very low heat, until the hash begins to brown at the edges, at least 30 minutes.
Fold it as you would an omelette and slide it onto a hot platter.
Sprinkle with parsley.
Plop a poached egg on top of each serving and serve.
Servings: 4
Time preparation: 15 min.
Time total: 50 min.