Save on Pinterest

Quick Corned Beef Hash

Chock-full of eggs, potatoes and meat, this hearty breakfast scramble would be tasty any time of day. Serve with Texas toast and wait for the compliments. Susanna Bellamy - Cremona, Alberta
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings

Ingredients

  • 3 tablespoons butter, divided
  • 4 cups refrigerated diced potatoes with onion
  • 1-1/2 cups leftover cooked corned beef, diced
  • 1 medium green pepper, diced
  • 1 cup sliced fresh mushrooms
  • 1 teaspoon salt
  • 6 eggs
  • 1/2 teaspoon pepper

Directions

  • In a large skillet, melt 2 tablespoons butter; stir in the potatoes, beef, green pepper, mushrooms and salt. Cook, covered, over medium heat for 10-12 minutes or until vegetables are tender, stirring occasionally.
  • Meanwhile, in a small bowl, whisk eggs and pepper. In another skillet, heat remaining butter over medium heat. Add egg mixture; cook and stir until eggs are completely set. Stir into potato mixture.
Nutrition Facts
1-1/3 cups: 262 calories, 16g fat (7g saturated fat), 229mg cholesterol, 1058mg sodium, 15g carbohydrate (1g sugars, 2g fiber), 13g protein.

Recommended Video