Corn Beef Hash

• 2 large russet potatoes, peel and cut into 1/2 inch cubes
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/4 c. butter or margarine
• 1 large onion, chopped
• 8 oz. corn beef, finely chopped
• 1 Tbsp. prepared horseradish, drained
• 1/4 c. whipping cream (optional)
• 4 poached or fried eggs

1. Place potatoes in 10-inch skillet.
2. Cover potatoes with water. Bring to a boil over high heat.
3. Reduce heat to low; simmer 6 minutes.
4. (Potatoes will be firm.)
5. Drain potatoes in colander; sprinkle with salt and pepper.
6. Wipe out skillet with paper towel. Add butter and onion; cook and stir over medium-high heat 5 minutes.
7. Stir in corned beef, horseradish and potatoes; mix well. Press down mixture with spatula to flatten into compact layer. Reduce heat to low.
8. Drizzle cream evenly over mixture.
9. Cook 10 to 15 minutes.
10. Turn mixture with spatula; pat down and continue cooking 10 to 15 minutes or until bottom is well browned.
11. Top each serving with poached egg.
12. Serve immediately.
13. Garnish, if desired. Serves 4.

russet potatoes, salt, black pepper, butter, onion, corn beef, horseradish, whipping cream, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=37368 (may not work)