1 pound cooked leftover cold corned beef
2 medium-size cold boiled potatoes
1 medium-size onion, coarsely chopped
1/4 cup coarsely chopped green pepper
1 teaspoon freshly ground black pepper
1/4 cup butter or margarine
4 eggs
parsley sprigs

Coarsely grind corned beef. Grind potatoes. Combine corned beef, potatoes, onion, green pepper and black pepper in a large mixing bowl; mix thoroughly. Slowly heat butter in a heavy skillet until foamy. Turn hash mixture into skillet, pressing down firmly with spatula or pancake turner. Cook, uncovered, over medium heat about 15 minutes or until a brown crust forms on bottom. Turn with spatula so that some of the crust is brought to the top. Cook slowly, turning several times, until desired crust is formed, adding additional butter if necessary. With the back of a spoon, make 4 shallow indentations on top of hash. Break an egg into each hollow. Cover; cook 5 minutes or so until egg is firmness you desire. Garnish with parsley. Serve with catsup or chili sauce, if you wish. From Family Circle magazine, March, 1976.