Corned Beef Hash With Creamed Eggs

1- 1 pound can beef hash
1 tablespoon butter
1/4 can cream of mushroom soup
1 teaspoon worchestershire sauce
1/4 cup heavy cream
2 hard cooked boiled eggs (quartered)

Brown 4 slices in butter on both sides. Mix soup,
worchestershire sauce, and heavy cream in a pan
and heat. Add eggs and mix gently. Serve
over hash slices.