BEEF FEEDER CORNED BEEF HASH (Quick)
By Gloria Pitzer, as seen in… Eating Out at Home (National Home News, St. Clair, MI; September 1978, p. 22).
INGREDIENTS:
1 can corned beef hash
4 full slices of an onion
4 thin slices of bread, toasted
8-oz can tomato sauce
INSTRUCTIONS:
Remove corned beef hash from can in one piece. Cut into 4 slices/patties. Set each on top of an onion slice and place in shallow baking pan. Bake in moderate oven (350°F) for 30 minutes.
NOTE: Instead of cooking on onion slices, patties may be baked plain and topped with raw [onion] rings just before serving on thin toast slices. Heat tomato sauce to spoon over the tops.
BAKED HASH & EGGS: Divide corned beef hash into 4 slices. Place each in a custard cup or ramekin. With spoon, make a well in center [of each slice] and break an egg into each [one]. Bake in moderate oven (350°F) for 20 minutes or until eggs are set.
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