John Myers
Ingredients for 4 servings:
- 2 cans of corned beef
- Potato(s), quantity in a ratio of 1:1 with the meat
- 1 onion(s), finely chopped
- 4 eggs
- salt and pepper
- nutmeg
- 3 tbsp mustard, hot
- 2 tbsp tomato paste
- olive oil
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Finely grate the potatoes. Mix all ingredients well in a bowl. Add salt, pepper, and nutmeg to taste. Simmer everything in a large frying pan with olive oil over medium-low heat, stirring occasionally, for about 30 minutes, until the potatoes are tender. Use a spoon to make four small indentations and gently crack the eggs into them. Cover and cook until the egg whites are firm. I like the corned beef to have a crust on the bottom and still be soft on top. Tip: Instead of indenting the eggs, simply pour fried eggs over the corned beef on a plate. Use day-old boiled potatoes.
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