Canned Corned Beef Hash Recipe
This corned beef hash breakfast is hearty and simple to prepare. Breakfast food that’s as good as for lunch or supper.
- 2 tablespoons Vegetable oil
- 4 Peeled and chopped potatoes
- 2 Chopped onions
- 2 Corned beef cans
- 4 Eggs
- 1 tablespoon Ground pepper
- 5 tablespoons Cider vinegar
The oil should first be heated in a big skillet using medium to high heat.
Now, fry the potatoes and onions in a little fat until they turn brown slightly, then add the corned beef.
To make room for the water, press one side of corned beef. For the eggs, make four wells in the beef hash. Split your eggs into each well.
Season to taste with salt and pepper, then add a spoonful of vinegar at a time, allowing it to simmer for roughly three to five minutes after each addition.
Cover the pan halfway and simmer on low heat for 20 minutes, stirring from time to time. It will take around 20 minutes until potatoes become soft.
When the eggs are ready, remove them from the pan and place them on a serving dish.
Serving: 3gCalories: 213kcalProtein: 15gFat: 16gCholesterol: 83mgSodium: 827mgVitamin B12: 16µgIron: 1.86mgNet Carbohydrates: 0g