Eggs And Hash
From Erma_E_K_Monie 1 year agoIngredients
- 1 15 ounce can corned beef shopping list
- 4 eggs shopping list
- 3 tablespoons milk shopping list
- Dash salt shopping list
- Dash pepper shopping list
- 1/4 cup shredded cheddar cheese shopping list
- 1/2 teaspoon snipped chives shopping list
- ~ ~ ~ Optional ~ ~ ~ shopping list
- Fresh Diced Tomatoes OR Salsa shopping list
- Fresh Sliced Avocados or Guacamole shopping list
- Sour Cream shopping list
- Extra cheese to sprinkle on top shopping list
- Sliced black olives.... shopping list
How to make it
- In each of 4 custard cups place 1/4 of the hash.
- Spread hash evenly over bottoms and sides of cups.
- Microwave, uncovered, on high 2 to 3 minutes or until somewhat set.
- In a 2-cup measure beat together eggs milk, salt, and pepper.
- Place 1/4 of egg mixture in each custard cup.
- Microwave, uncovered, on high 1 1/2 minutes or until set.
- Sprinkle Cheese and chives evenly over eggs and rearrange cups, so the sides that were once facing towards the center now are on the outside and a new side of the container is facing towards the center..
- Microwave, uncovered, on high 1 1/2 to 2 1/2 minutes or until cheese is melted and eggs are cooked.
- Makes 4 servings.
- ~ ~ ~ ~ ~ ~ ~
- NOTE:
- We make this in 5 cups, as there are 5 of us.
- We also add fresh diced tomatoes and fresh sliced avocado on top just before serving.
- Or salsa and guacamole if you prefer...
- Top with Sour Cream
- Sprinkle Extra Grated Cheese on top
- Black Olives are great also!!!
- ~ ~ ~ ~ ~ ~ ~
- You could double or triple this recipe and make it in a cupcake pan for a bigger group!
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