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Ingredients

1 (15 ounce) can HORMEL® Mary Kitchen® Corned Beef Hash ¼ cup finely diced onion ¼ cup finely diced green bell pepper 4 large eggs 2 tablespoons canned diced tomatoes and green chiles ¼ cup shredded sharp Cheddar cheese salt and pepper to taste

Nutrition Info

273.6 calories carbohydrate: 13.4 g cholesterol: 218.2 mg fat: 17.3 g fiber: 1.3 g protein: 15.9 g saturatedFat: 7.1 g servingSize: - sodium: 578.1 mg sugar: 1.1 g transFat: : - unsaturatedFat: : -

Combine corned beef hash, onion, and bell pepper in an ovenproof skillet. Cook, stirring occasionally, over medium-high heat until vegetables begin to soften and hash begins to brown, 10 to 15 minutes. Make 4 indentations in the hash for the eggs. Remove from heat.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Carefully crack an egg into each indentation. Top with chopped tomatoes.
Place skillet under broiler, broil until eggs are cooked to preferred doneness, 4 to 10 minutes. Check often to avoid burning eggs. Remove skillet from oven. Top with shredded cheese, sprinkle with salt and pepper.

4 servings

Corned beef, onions, green bell pepper, eggs, diced tomatoes with green chiles and cheese cooked in one skillet for a delicious breakfast.