Hash And Egg Brunch
|Canned corned beef||12 Ounce, cut in to chunks (1 Can)|
|Hash brown potatoes||3 Cup (48 tbs) (Thawed)|
|Condensed cream of celery soup||10 3⁄4 Ounce (1 Can)|
|Canned french fried onions||2 4⁄5 Ounce (1 Can)|
|Ground black pepper||1⁄4 Teaspoon|
|Shredded cheddar cheese||2 Ounce (1/2 Cup)|
Preheat oven to 400°.
In large bowl, combine corned beef, potatoes, soup, 1/2 can French Fried Onions and the pepper.
Spoon evenly into 8 x 12-inch baking dish.
Bake, covered, at 400° for 20 minutes or until heated through.
Using back of spoon, make 6 wells in hash mixture.
Break 1 egg into each well.
Bake, uncovered, 15 to 20 minutes or until eggs are cooked to desired doneness.
Sprinkle cheese down center of dish and top with remaining onions.
Bake, uncovered, 1 to 3 minutes or until onions are golden brown.