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Total Time
40mins
Prep 10 mins
Cook 30 mins

This recipe is from my "Irish Cooking" cookbook.

Ingredients Nutrition

  • 2 large russet potatoes, peeled and cut into 1/2-inch cubes
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 14 cup butter
  • 1 large onion, chopped
  • 8 ounces corned beef, finely chopped
  • 1 tablespoon prepared horseradish, drained
  • 14 cup whipping cream (optional)
  • 4 poached eggs or 4 fried eggs

Directions

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