Eggs And Hash Recipe
Ingredients
| 1 15-ounce can corned beef hash | ||
| Eggs | 4 standard | |
| Pepper | 1 | |
| Shredded Cheddar cheese | 1/4 Cup (16 tbs) | |
| Snipped chives | 1/4 Teaspoon | |
Directions
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.
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.
Chef
