Corned Beef Hash

2 cups cooked corned beef, chopped moderately.
2 cups cold cooked potatoes, chopped moderately.
Salt, pepper and clove garlic.
Cream, milk or stock.
2 tablespoons butter.

Process: Remove all gristle, fat and stringy parts from meat. Chop with chopping knife in bowl. Mix well with chopped potatoes, season highly with salt, pepper, and moisten with milk, cream or stock. Melt butter in spider, when hot turn in mixture and spread evenly. Place clove of garlic in centre; let cook slowly until well-browned underneath, remove garlic and fold as an omelet on to a hot serving platter. Serve with Hollandaise Sauce. Garlic may be omitted.