1/4 c. minced onion
2 tbsp. butter
2 (15 1/2 oz.) cans corned beef hash
1/4 c. tomato ketchup
12 slices bread
1 c. shredded sharp Cheddar cheese

Saute onion in melted butter until lightly browned. Add corned beef hash and ketchup. Cook 5 minutes. Toast bread lightly. Heap bread slices with hash mixture. Top with shredded cheese; broil until cheese melts. Makes 12 open sandwiches.