Hash ‘N’ Eggs

1. 1

   In a skillet, melt butter over medium heat. Add potatoes and cook for 2 minutes, stirring often. Stir in the soup, milk, mustard and hot pepper sauce; cook until heated through. Stir in the corned beef. Reduce heat to low.

2. 2

   Make four wells in potato mixture; break an egg into each well. Cover and cook for 10-15 minutes or until eggs are completely set. Add pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.