This canned corned beef hash recipe is a quick and easy way to spruce up hash. It makes a great comfort meal. Adjust the ingredients according to preference.
Ingredients
- slices bacon: 4 piece (chopped, to taste)
- green bell pepper: 1 piece (diced)
- onion: 1 piece (diced)
- garlic: 1 Tbsp (minced)
- corned beef hash: 1 can (15 ounce can)
- mushrooms: 1 can (4 ounce can, drained, sliced)
- salt and ground black pepper: (to taste)
- eggs: 4 piece (beaten)
- milk: 0.25 cup
- Italian cheese blend: 0.75 cup (shredded)
Metric Conversion
Stages of cooking
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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.
