The third recipe from the fifties for the day, moving from breakfast to lunch now. This recipe can be baked in the oven or fried as patties and served as open-face sandwiches on toast.
1 1/2 cups cooked corned beef, diced
1 1/2 cups cooked potatoes, diced
2 tablespoons butter
2 tablespoons A.l. Sauce
1/2 cup milk or cream
1 small onion, minced
Salt, pepper to taste
Fry onion in butter until golden brown. Add diced potatoes, meat, A.I. Sauce, seasonings, and milk or cream. Mix thoroughly, place in shallow baking dish. Bake from 30 to 40 minutes in moderate (375 F) oven.
For a perfect “light-lunch” sandwich, place grilled hash cakes on buttered buns. Serve as open-face sandwich with sliced dill pickles and cole slaw.