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Hash And Egg Brunch

American.foodie's picture
Ingredients
  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
  Eggs 6
  Shredded cheddar cheese 2 Ounce (1/2 Cup)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef

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