Baked eggs with corned beef and sauerkraut hash from Fine Cooking Magazine, Dec 2016/Jan 2017 (page 86)

  • potatoes
  • dill
  • Show all ingredients...

  • EYB Comments

    Can use the magazine's "Russian dressing" as the Russian dressing called for in this recipe.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the magazine's "Russian dressing" as the Russian dressing called for in this recipe.

  • chawkins on May 17, 2024

    Quite good. I made a few changes: I used a can of corned beef, a 30 oz bag of frozen hash brown potatoes and a bit more kraut than called for because I needed to use up my jar of home-made kraut. I also made the Russian dressing in the same issue.

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