2 tbsp. butter
4 c. diced cooked, peeled potatoes
1 can cream of celery soup
1/4 c. milk
1 tbsp. Dijon mustard
1/4 tsp. hot pepper sauce
1 1/2 c. cooked corned beef
4 eggs

In a 10 inch skillet over medium heat, in hot butter, cook potatoes 2 minutes; stir often. Stir in next four ingredients; heat through. Stir in chopped corned beef. Reduce heat to low. Make 4 indentations in potato mixture. Break an egg into each. Cover; cook 10 minutes or until eggs are set. Makes 4 servings.