2 tb Butter
1 tb Dijon mustard
1/4 ts Hot pepper sauce
1 1/2 c  Chopped cooked corned beef
4    Eggs
4 c  Diced cooked, peeled
Potatoes
1 cn Cream of Celery soup
1/4 c  Milk

In 10″ skillet over medium heat,in hot butter,cook potatoes 2 minutes;stir
often.Stir in next 4 ingredients;heat through.Stir in corned beef.Reduce
heat to low.Make 4 indentations in potato mixture.Break an egg into
each.Cover;cook 10 minutes or until eggs are set.Makes 4 servings.