Title: Alexander Graham Bell's Corned Beef Hash in Peppers
Categories: Potatoes, Beef, Vegetables
Yield: 4 Servings
3 md Potatoes; diced, cooked
1 lg Onion
3 md Tomatoes
16 oz Can corned beef
4 lg Bell peppers; cored
4 lg Eggs
Olive oil
Salt & pepper
Brown onions and potatoes in oil. Add tomatoes, corned
beef, salt, pepper and enough warm water to keep from
burning. Simmer for 20 minutes. Cut off the tops of the
bell peppers. Clean out seeds and remove center core.
Parboil in salted water until tender limp. Drain. Fill
peppers almost to the top with corned beef mixture. Bake
at 350 F/175 C for 20 minutes.
Five minutes before serving, drop raw egg in top of each
pepper. Return to the oven until egg has set.
