Title: Corned Beef Hash
Categories: Cyberealm, Meats
Yield: 6 Servings

5 lb Brisket of Corned Beef
1/4 c Vinegar
Cold Water
1 ts Thyme
1 ts Rosemary
1 ts Caraway Seeds
1 ts Salt
1 ts Pepper
1 tb Dill Seeds
6 Cloves Garlic, sliced
8 md Potatoes, diced
3 md Onions, chopped
Bacon Drippings
6 Poached eggs or
Easy Over Eggs

1. In large pot place the beef, vinegar and enough cold water to cover the
brisket well. Bring to a boil, skim off the foam. 2. Add the seasonings and
reduce heat to simmer. Simmer beef for 3 1/2 hours. Remove beef from
liquid. 3. Slice beef very thin, allowing several slices per person. 4. Put
bacondrippings in large frying pan, fry the potatoes and onions in it until
they are tender. 5. Place the beefslices on top, simmer on low heat until
all is heated through. Stir meat and vegetables together. 6. Serve hot, top
each serving with an egg.

Out of "Southern Cookbook" by Marion Brown Typed by Brigitte Sealing
Cyberealm BBS and home of Kook-Net 315-786-1120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini