2 cans corned beef hash
1 c. frozen cut green and red bell peppers
1/4 c. tomato chili sauce
1/2 tsp. pepper
2 c. French fried thin potato sticks
8 med. sized eggs

Grease jelly roll pan. In a large bowl, stir hash, peppers, chili sauce, and pepper until well blended. Divide into 8 equal portions and shape each into a 3 1/2 inch wide patty.

For each patty, spread 1/4 cup potato sticks on flat plate or piece of waxed paper. Place patty on top and press sticks into bottom and sides.

With back of a spoon, make a 2 inch wide 1 inch deep impression (large enough for egg) in top. With a wide spatula carefully lift nests onto prepared jelly roll pan. Cover with plastic wrap and refrigerate overnight.

Heat oven to 400 degrees. Uncover nests and bake 25-30 minutes until very hot and browned slightly. Remove pan from oven, break 1 egg into each nest--don't worry if some of the white runs out. Return to oven and bake 6-8 minutes or until whites have set. Transfer to serving platter with wide spatula. Makes 8 servings.