_6 servings_
1 can (1 pound, 8 ounces) corned beef hash
6 eggs
2 tablespoons fine dry breadcrumbs, if desired
Salt and pepper, as desired
1 tablespoon butter or margarine
Spread hash evenly in a 10½- by 7- by 2-inch baking pan. Form six
depressions by pressing the bottom of a ½-cup measure into the hash.
Break an egg into each depression. Sprinkle each egg with breadcrumbs,
if desired. Sprinkle with salt and pepper; dot with fat.
Bake at 325° F. (slow oven) 20 to 25 minutes, or until eggs are as firm
as desired.