Domestic Muse is having a wonderful contest on her site....Everything Old Is New Again and VINTAGE APRON Giveaways. She is having 3 categories to her contest, main dish, dessert and side dishes. She will pick 1 winner from each and they will receive on of the cutest hand made vintage looking aprons I have ever seen. This is my second entry into the contest, this submission is for main courses. Since it was just St. Patrick's Day I was still in the mood for corned beef so I found an awesome recipe in my 1962 Betty Crocker's New Good And Easy Cookbook. They had a great recipe for Baked Eggs in Corned Beef Hash...YUM-O!!! I mean come on, if your like me and simply love corned beef hash than just how could you go wrong with this recipe.
2 Cans - Corned Beef Hash
4 - Eggs
2 Tbs. - Butter
1 Tbs. - Garlic ( not in the recipe but I add it to almost everything I cook)
4 Tbs. - Cream
Salt & Pepper
In a frying pan add the hash and garlic, make sure you get the garlic mixed through the hash thoroughly. Press the hash down firmly into the pan and cook over medium high heat for 5-10 minutes or until heated and crispy. Turn the hash over in the pan and cook the other side the same way. When the has is done transfer it to a shallow baking dish, with the bottom of a custard cup create holes in the hash and dot with the butter. Crack an egg into each hole and season with salt & pepper. Top each egg with 1 Tbs. Of the cream, bake in a 350 degree oven for 15-20 minutes or until the eggs are your desired texture. Serve hot family style straight from the dish or as an individual servings.
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