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4 tbsps butter or margarine
2 medium-size potatoes, diced
1 small green bell pepper, diced
1 small onion, minced
3/4 cup milk
1/4 kilo corned beef
dash of pepper
4 eggs
chopped parsley
- In a skillet, heat butter then saute potatoes, green bell pepper and onions until tender.
- Add milk, corned beef and some pepper.
- Stir-fry until heated through.
- With a spoon, make a spoon, make 4 shallow indentations on the corned beef mixture.
- One at time, break an egg in a saucer then slide on to the indentation.
- Lower the heat. Cover the skillet and cook until eggs are set.
- Garnish with chopped parsley before serving.
- Divide corned beef hash into 4 portions with a whole egg for every serving.
- Accompany with Chef's Salad or a hot soup.