Hash And Egg Brunch

Name: Hash And Egg Brunch
Ingredients: 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; 1/4 tsp. Durkee ground black pepper; 6 eggs; 1/2 c. (2 oz.) shredded Cheddar cheese

7 ingredients

9 steps

Ingredients

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
1/4 tsp. Durkee ground black pepper
6 eggs
1/2 c. (2 oz.) shredded Cheddar cheese

Directions

1

Preheat oven to 400°.
2

Combine corned beef, potatoes, soup, 1/2 can onions and the pepper.
3

Spoon evenly into 8 x 12-inch baking dish.
4

Bake, uncovered, at 400° for 20 minutes or until heated through.
5

Using back of spoon, make 6 wells in hash mixture.
6

Break 1 egg into each well.
7

Bake, uncovered, 15 to 20 minutes or until eggs are cooked to desired doneness.
8

Sprinkle cheese down center of dish and top with remaining onions.
9

Bake, uncovered, 1 to 3 minutes or until onions are golden brown. Serves 6.