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    3 lbs. corned beef
    3 potatoes
    2 Tbsp. butter
    1 green or red pepper
    1 large onion
    1 whole egg
    1 egg yolk
    1 tsp. Worcestershire sauce
    4 Tbsp. butter


Place corned beef in kettle, add water to cover, and bring to boil, then lower to a simmer and allow to cook for 3 hours.

Remove from kettle and let cool.

Trim off excess fat and cut into small cubes.

Boil potatoes in salted water until tender, but still firm

Drain, then cool.

Chop pepper and onion into a fine dice, then sauté in butter until wilted.

Put corned beef, potatoes, pepper and onion in a bowl, then add whole egg, egg yolk and Worcestershire sauce.

Blend well, form into a compact loaf, cover with plastic wrap and refrigerate, preferably overnight. Or form into individual patties.

Heat butter in skillet and add meat mixture, turning to cook thoroughly.

When meat is nicely browned, place under a broiler for a few minutes to make the top crisp.

Serve with poached eggs.

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