Taste of Home
Quick Corned Beef Hash
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 6 servings.
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
Ingredients
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3 tablespoons butter, divided
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4 cups refrigerated diced potatoes with onion
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1-1/2 cups leftover cooked corned beef, diced
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1 medium green pepper, diced
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1 cup sliced fresh mushrooms
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1 teaspoon salt
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6 eggs
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1/2 teaspoon pepper
Directions
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1.
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.
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2.
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.
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