Meat Hash and Eggs
Recipe No. 324 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 324 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Directions
- Prepare hash as in recipe for baked meat hash. Spread in baking pans and make 100 slight hollows on top of hash. Bake in slow oven (325° F.) about 25 minutes. Remove from oven; fill each hollow with a raw egg. Replace in oven and bake 20 minutes or until eggs are cooked. Cut in squares in such a way as to have an egg in each square.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 324, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.