Dinah Shore's Corned Beef Hash (4 servings) 2 cups cooked corned beef - cut into small chunks 1 cup boiled potatoes - cubed 2 Tablespoons onions - grated 1 egg 4 poached eggs Pack beef, potatoes and onions together in a large mixing bowl. Place a plate on top and let it set overnight to meld and blend. The next morning add egg, lightly beaten, and mix thoroughly. Heat your griddle and add oil to the griddle. When the oil is very hot, place the corned beef hash, shaped into patties, on the griddle. Flatten with a spatula as they cook. Cook until patties are crisp on both sides, turning carefully. Serve immediately with a poached egg on top. Serve with hot, buttered rye or pumpernickel toast accompanied by whipped cream cheese and a little Bar-le-Duc or any tart jelly. According to Dinah Shore's introduction to this recipe, "I love to cook corned beef and cabbage - not only because it's delicious and almost impossible to louse up, but because I can make corned beef hash with leftovers. A dear man named Max Asnas, owner of the Stage Delicatessen on Broadway in New York (where else?) showed me how to make it." Mr Breakfast would like to thank Mr Breakfast for this recipe. Recipe number 2482. Submitted 1/21/2009.