2 c. cooked, corned beef, cut into sm. chunks
1 c. boiled potatoes, cubed
2 tbsp. onions, grated
1 egg
4 poached eggs

Pack beef, potatoes, and onions together in a large mixing bowl. Place plate on top and set it overnight to mold and blend. In morning, add eggs, lightly beaten, and mix well. Heat griddle and add oil. When oil is very hot, place corned beef hash, shaped into patties, on griddle. Flatten with spatula as they cook. When crisp on both sides, turn carefully. Serve at once with poached egg on top.

Serve with hot buttered rye or pumpernickel toast.