YIELD Makes 4 servings
|2||large russet potatoes, peeled and cut into 1/2-inch cubes|
|1/4||teaspoon black pepper|
|1/4||cup (1/2 stick) butter or margarine|
|1||large onion, chopped|
|1/2||pound corned beef, finely chopped|
|1||tablespoon prepared horseradish|
|1/4||cup whipping cream (optional)|
|4||poached or fried eggs|
- Place potatoes in 10-inch skillet. Cover potatoes with water. Bring to a boil over high heat. Reduce heat to low; simmer 6 minutes. (Potatoes will be firm.) Drain potatoes in colander; sprinkle with salt and pepper.
- Wipe out skillet with paper towel. Add butter and onion; cook and stir over medium-high heat 5 minutes. Stir in corned beef, horseradish and potatoes; mix well. Press down mixture with spatula to flatten into compact layer.
- Reduce heat to low. Drizzle cream evenly over mixture, if desired. Cook 10 to 15 minutes. Turn mixture with spatula; pat down and continue cooking 10 to 15 minutes or until bottom is well browned. Top each serving with 1 poached egg. Serve immediately.
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