Corn Beef Hash - cooking recipe

Ingredients

2 large russet potatoes, peel and cut into 1/2 inch cubes
1/2 tsp. salt
1/4 tsp. black pepper
1/4 c. butter or margarine
1 large onion, chopped
8 oz. corn beef, finely chopped
1 Tbsp. prepared horseradish, drained
1/4 c. whipping cream (optional)
4 poached or fried eggs

Preparation

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