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Eggs And Hash

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  Canned corned beef 15 Ounce (1 Can)
  Eggs 4
  Pepper To Taste
  Shredded cheddar cheese 1 Ounce (1/4 Cup)
  Snipped chives 1⁄4 Teaspoon

Divide hash among four 6-ounce custard cups; spread evenly over bottoms and sides.
Break 1 egg into each cup of hash; prick each egg yolk with tines of fork.
Sprinkle with pepper.
Cover; cook at HIGH for 6 1/2 minutes till eggs are just done, rearranging cups once.
Sprinkle cheese and chives over eggs; rearrange cups.
Cook at HIGH for 30 seconds till cheese melts.

Recipe Summary

Difficulty Level: 
Very Easy

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Average: 4.4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1310 Calories from Fat 716

% Daily Value*

Total Fat 82 g126.4%

Saturated Fat 35.1 g175.3%

Trans Fat 0 g

Cholesterol 1256 mg418.7%

Sodium 4192 mg174.7%

Total Carbohydrates 9 g3.1%

Dietary Fiber 0.06 g0.25%

Sugars 9.2 g

Protein 145 g290.4%

Vitamin A 28.7% Vitamin C 1.2%

Calcium 31% Iron 62.6%

*Based on a 2000 Calorie diet

Eggs And Hash Recipe