- 1 (15 ounce) can HORMEL® Mary Kitchen® Corned Beef Hash
- 1/4 cup finely diced onion
- 1/4 cup finely diced green bell pepper
- 4 large eggs
- 2 tablespoons canned diced tomatoes and green chiles
- 1/4 cup shredded sharp Cheddar cheese
- salt and pepper to taste
- Combine corned beef hash, onion, and bell pepper in an ovenproof skillet. Cook, stirring occasionally, over medium-high heat until vegetables begin to soften and hash begins to brown, 10 to 15 minutes. Make 4 indentations in the hash for the eggs. Remove from heat.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Carefully crack an egg into each indentation. Top with chopped tomatoes.
- Place skillet under broiler; broil until eggs are cooked to preferred doneness, 4 to 10 minutes. Check often to avoid burning eggs. Remove skillet from oven. Top with shredded cheese; sprinkle with salt and pepper.
04/07/2018
recipepes.com
One Skillet Corned Beef Hash Breakfast, recipe
PT15M
PT1H
5
455 calories
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