Corned Beef Hash and Eggs
This Corned Beef Hash and Eggs is filled with tender potatoes, chunks of corned beef, green peppers, and spices. It's topped with eggs and a sprinkling of cheese, and then baked to perfection. If you're looking for a zesty breakfast or brunch option, then you'll love this flavorful skillet!
- 2 tablespoons olive oil
- 1 green pepper diced
- 2 cans HORMEL® MARY KITCHEN® Corned Beef Hash
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- 4 large eggs
- ½ cup shredded cheddar cheese
Preheat oven to 350F.
Heat olive oil over medium heat in a cast iron skillet or regular skillet. Add green pepper and sauté until tender, about 4-5 minutes.
Add the HORMEL® MARY KITCHEN® Corned Beef Hash, garlic powder, salt, and pepper. Stir to combine. Heat over low heat for about 1-2 minutes.
Crack eggs on top of hash, in an even layer. Sprinkle cheese on top.
Bake for 18-20 minutes, or until eggs are set to your liking and cheese is melted. Remove from oven and top with additional salt, pepper and parsley, if desired.