Hash and Egg Brunch
Hash And Egg Brunch is an moderately easy dinner. Made with 1 (12 oz.) can corned beef, cut into chunks, 3 c. frozen hash brown potatoes, thawed, 1 (10 3/4 oz.) can condensed cream of celery soup, 1 (2.8 oz.) can durkee french fried onions and 1/4 tsp. durkee ground black pepper, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Preheat oven to 400°.
Combine corned beef, potatoes, soup, 1/2 can onions and the pepper.
Spoon evenly into 8 x 12-inch baking dish.
Bake, uncovered, 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. Serves 6.
🍷 Perfect Pairings
Complete your meal with these
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