Hash And Egg Brunch Recipe
Preparing their favorite Hash And Egg Brunch is a way of letting my family know that I love them. I just love Main Dish recipes and this dish is my only favorite amongst them. The most essential ingredient in Hash And Egg Brunch is always Beef. You don't have to be a gourmet to judge how mouth-watering and tasty this dish really is.
Ingredients
1 can (12 ounces) corned beef, cut into chunks
3 cups frozen hash brown potatoes, thawed
1 can (10 3/4 ounces) condensed cream of celery soup
1 can (2.8 ounces) French Fried Onions
1/4 teaspoon Ground Black Pepper
6 eggs
1/2 cup (2 ounces) shredded Cheddar cheese
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.
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.
