 | | Directions |
- Preheat oven to 350°.
- Place the first six ingredients in a large bowl and toss.
- Transfer to a large baking sheet that has been covered with foil.
- Sprinkle vegetables with salt and pepper.
- Roast until vegetables are soft, approximately 45 minutes.
- Boil potatoes in a medium pot until tender, 20-30 minutes. Drain.
- Mash 2 of the potatoes. Cut the remaining four potatoes into small cubes.
- Place roasted vegetables, mashed potoates and corned beef in the food processor.
- Pulse until coarse puree forms.
- Transfer to a large bowl and add in the diced potatoes.
- Mix all together.
- Form mixture into 8 patties, approximately one cup each, 1/2 inch thick.
- These can be made one day ahead, covered and chlled until ready to cook.
- Melt three tablespoons of crisco in a skillet.
- Add four patties, cook until heated through and browned, approximately five minutes each side. Do not cover.
- Try to only flip once as they are soft at first and may fall apart.
- Repeat with three tablespoons of crisco and the last four patties.
- Pour enough water in another skillet to a two inch depth.
- Add one teaspoon salt, bring to boil, reduce to a simmer.
- Crack eggs, one at a time, into the water. Do four eggs at a time so that they don't stick together.
- Cook until the whites are set but the yolks are soft, approximately four minutes.
- Place one patty on a plate.
- Using a slotted spoon, place one drained egg on top of each patty and serve.
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Servings: 8
|  | | Ingredients | | - | | 1 medium onion - cut into chunks |
| - | | 2 leeks - sliced thin |
| - | | 1 beet - diced |
| - | | 1 large carrot - chopped |
| - | | 1/2 red pepper - cut into strips |
| - | | 1 tablespoon olive oil |
| - | | 6 red skinned potato - unpeeled |
| - | | 1 1/2 pounds cooked corned beef - chopped |
| - | | 6 tablespoons crisco - divided |
| - | | salt and pepper to taste |
| - | | 8 large eggs |
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