Red Potato-Corned Beef Hash and Eggs i..

Cooking Instructions

HEAT broth in 2-qt. saucepan over high heat to a boil. Add potatoes. Reduce heat to low. Cover and cook for about 10 min. or until tender. Drain.

HEAT oven to 400°F. Bake and cool pastry shells according to package directions.

HEAT oil in 10” skillet over medium heat. Add pepper, onion and celery. Cook for about 10 min. or until tender.

ADD potatoes and corned beef. Increase heat to high. Cook and stir for about 5 min. Stir in herbes. Season to taste.

ADD water to 12” skillet to a level of 2” deep. Add vinegar. Cook over high heat to a boil. Crack eggs and add to skillet one at a time. Reduce heat to low. Cook eggs to desired doneness. Remove eggs with slotted spoon and keep warm.

HEAT soup and cream in 2-qt. saucepan over medium heat until hot, stirring often.

DIVIDE potato mixture among shells. Top each with an egg. Serve with soup mixture, if desired. Serve immediately.

TIP: Easy Substitution: Use leftover turkey or roast beef for corned beef.

Easy Substitution: Homemade or prepared packaged hollandaise sauce mix can be used in place of soup and cream.