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.
Learn new and exciting ways to cook chicken that will surprise and delight your friends and family by following our chicken recipes.
In Baked Stuffed Ravioli from Hunt's, meatballs and cheese ravioli in a rich tomato sauce under a layer of creamy mozzarella cheese. It makes a great weeknight meal that the whole family will enjoy.