Hash And Egg Brunch Recipe
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) |
Nutrition Facts
Serving size: Complete recipe
Calories 2595 Calories from Fat 1332
% Daily Value*
Total Fat 154 g236.6%
Saturated Fat 59.1 g295.5%
Trans Fat 0 g
Cholesterol 1645.6 mg548.5%
Sodium 5097.4 mg212.4%
Total Carbohydrates 166 g55.4%
Dietary Fiber 12.8 g51%
Sugars 20.1 g
Protein 158 g316.1%
Vitamin A 55.3% Vitamin C 48.2%
Calcium 89.7% Iron 103.7%
*Based on a 2000 Calorie diet
Directions
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.
Chef
