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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Vic Ingram
  • 8 eggs
  • 1 cup milk
  • 2 TBS vegetable oil
  • 2 TBS garlic, chopped
  • 1 lb. potatoes, shredded
  • 2 TBS curry powder
  • 1 small onion, diced
  • 2 lbs. corn beef, cooked and chopped
  • Dash of salt
  • Dash of pepper
Preheat oven to 325 degrees.
Beat eggs and milk together and set aside.
In an open baking dish in the oven, heat the oil. Add the garlic, potatoes, curry powder and onion; bake for four minutes. Remove from oven and add the corned beef; stir well. Season with salt and pepper. Pour the egg mixture over the corned beef mixture. Bake until egg is set and top is golden brown.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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