How to make it

  • HEAT broth in 2-qt. saucepan over high heat to a boil.
  • Add potatoes.
  • Reduce heat to low.
  • Cover and cook for about 10 min. or until tender.
  • Drain.
  • HEAT oven to 400°F.
  • Bake and cool pastry shells according to package directions.
  • HEAT oil in 10” skillet over medium heat.
  • Add pepper, onion and celery.
  • Cook for about 10 min. or until tender.
  • ADD potatoes and corned beef. Increase heat to high.
  • Cook and stir for about 5 min.
  • Stir in herbs. Season to taste.
  • ADD water to 12” skillet to a level of 2” deep.
  • Add vinegar. Cook over high heat to a boil.
  • Crack eggs and add to skillet one at a time. Reduce heat to low. Cook eggs to desired doneness. Remove eggs with slotted spoon and keep warm.
  • HEAT soup and cream in 2-qt. saucepan over medium heat until hot, stirring often.
  • DIVIDE potato mixture among shells. Top each with an egg. Serve with soup mixture, if desired.
  • Serve immediately.

Reviews & Comments 2

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    " It was excellent "
    bluewaterandsand ate it and said...
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  • shecooks4u 10 years ago
    okay so....I have really been looking for this type of recipe
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