Spruced-Up Canned Corned Beef Hash

Prep Time:
15 mins

Cook Time:
25 mins

Total Time:
40 mins

Servings:
4

Ingredients

Directions

Gather the ingredients.

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Sauté bacon, bell pepper, onion, and garlic in a large skillet over medium heat until bacon is cooked and onion is translucent, 8 to 10 minutes.

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Mix in corned beef hash and mushrooms. Season with salt and pepper. Cook, flipping sections of the hash occasionally, until browned, about 10 minutes.

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Meanwhile, whisk eggs and milk together in a small bowl. Once corned beef hash is near done, pour egg mixture into the skillet. Cook, stirring occasionally, until eggs are cooked and no liquid remains, 3 to 5 minutes.

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Stir in cheese and serve.

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Cook’s Note

I usually change this recipe by what I have on hand in the pantry. I will switch out canned mushrooms for fresh if I have them handy. I also prefer an Italian blend of cheese or a nice sharp Cheddar for extra flavor. Add whatever spices you prefer. I usually like a little zip in mine and will add in Tabasco sauce or some Cajun seasoning.

Instead of scrambled eggs, you can also divide the hash into 4 sections, make a small indentation in each section, and add an egg in each one if you prefer to have a nice runny yolk.

Nutrition Facts (per serving)