Corned beef, onions, green bell pepper, eggs, diced tomatoes with green chiles and cheese cooked in one skillet for a delicious breakfast.
Ingredients
- HORMEL® Mary Kitchen® Corned Beef Hash: 1 can (15 ounce can)
- onion: 0.25 cup (finely diced)
- green bell pepper: 0.25 cup (finely diced)
- eggs: 4 piece
- canned diced tomatoes and green Chilis: 2 Tbsp
- sharp Cheddar cheese: 0.25 cup (shredded)
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Combine corned beef hash, onion, and bell pepper in an ovenproof skillet. Cook, stirring occasionally, over medium-high heat until vegetables begin to soften and hash begins to brown, 10 to 15 minutes. Make 4 indentations in the hash for the eggs. Remove from heat.
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Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
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Carefully crack an egg into each indentation. Top with chopped tomatoes.
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Place skillet under broiler; broil until eggs are cooked to preferred doneness, 4 to 10 minutes. Check often to avoid burning eggs. Remove skillet from oven. Top with shredded cheese; sprinkle with salt and pepper.
