Type what you have

Ingredients

• ✓ corned beef hash
• mustard
• greek yogurt
• garlic powder
• cayenne pepper
• egg
• instant mashed potato flakes
• egg
• vegetable oil

Instructions

1. 1 Mix whole grain mustard, Greek yogurt, garlic powder, and cayenne pepper in a small bowl until well blended.
2. 2 Place 2 beaten eggs into a shallow dish; place potato flakes in a separate shallow dish.
3. 3 Divide corned beef hash into 4 portions. Form corned beef hash around each egg until the egg is completely encased.
4. 4 Roll encased eggs into the beaten egg and coat with mashed potato flakes until covered.
5. 5 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
6. 6 Drop 2 eggs into the hot oil and fry until brown, 3 to 5 minutes. Remove with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining 2 eggs.
7. 7 Cut the lengthwise and serve with mustard sauce.

By Soup Loving Nicole

Ingredients

• ✓ corned beef hash
• egg
• tomato
• green bell pepper
• mushroom
• green onion
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
2. 2 Lightly beat eggs in a large mixing bowl. Add corned beef hash and stir to break up chunks. Mix in tomato, green pepper, mushrooms, green onion, salt, and pepper. Transfer mixture to prepared baking dish.
3. 3 Bake in preheated oven until veggies have softened and eggs are set, 15 to 20 minutes.
4. 4 Let sit several minutes before cutting into squares and serving.

By sanzoe

Ingredients

• ✓ corned beef hash
• onion
• green bell pepper
• egg
• tomato
• green chile
• cheddar cheese
• salt
• pepper

Instructions

1. 1 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.
2. 2 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Carefully crack an egg into each indentation. Top with chopped tomatoes.
4. 4 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.

By CliffG

Ingredients

• ✓ corned beef hash
• cooking spray
• biscuit dough
• cheddar cheese
• egg
• milk
• salt
• black pepper
• country-style gravy

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with non-stick cooking spray.
2. 2 Cut biscuits into quarters; arrange them to cover bottom of prepared baking pan. Bake in preheated oven until biscuits have started to cook but are not done, about 5 minutes. Sprinkle with 1/3 cup shredded Cheddar cheese.
3. 3 Whisk eggs, milk, salt, and black pepper together in a mixing bowl.
4. 4 Place a non-stick skillet over medium to medium-high heat. Spoon in the corned beef hash. Cook and stir until hot and beginning to crisp up, 5 to 8 minutes. Remove from heat. Pour in egg mixture and continue to stir until eggs have started to cook but are not set, about 30 seconds.
5. 5 Spread egg and hash mixture evenly over biscuits. Sprinkle with remaining Cheddar cheese. Spread prepared country gravy over the top and bake until cooked through, about 45 minutes.

By SunnyDaysNora

Ingredients

• ✓ corned beef hash
• cooking spray
• tortilla chip
• cheddar cheese
• black bean
• salsa
• tomato
• yellow onion
• sour cream
• black olive
• jalapeno pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Spray a skillet with cooking spray and heat over medium heat. Add corned beef hash and saute until slightly caramelized, 5 to 7 minutes. Remove from the heat.
3. 3 Cover a metal cooking tray with nacho chips. Cover nacho chips with corned beef hash, Cheddar cheese, and black beans.
4. 4 Cook in the preheated oven until cheese is melted and starting to brown and crisp, 8 to 10 minutes. Remove from the oven and top with salsa, tomato, onion, sour cream, olives, and jalapenos.

By dvollin

Ingredients

• ✓ corned beef hash
• bacon
• green bell pepper
• onion
• garlic
• mushroom
• salt
• black pepper
• egg
• milk
• cheese blend

Instructions

1. 1 Gather the ingredients.
2. 2 Sauté bacon, bell pepper, onion, and garlic in a large skillet over medium heat until bacon is cooked and onion is translucent, 8 to 10 minutes.
3. 3 Mix in corned beef hash and mushrooms. Season with salt and pepper. Cook, flipping sections of the hash occasionally, until browned, about 10 minutes.
4. 4 Meanwhile, whisk eggs and milk together in a small bowl. Once corned beef hash is near done, pour egg mixture into the skillet. Cook, stirring occasionally, until eggs are cooked and no liquid remains, 3 to 5 minutes.
5. 5 Stir in cheese and serve.

By Allrecipes Member

Ingredients

• ✓ corned beef hash
• black bean
• garlic powder
• chili powder
• salt
• black pepper
• vegetable oil
• egg
• flour tortilla
• pico de gallo salsa
• mexican cheese blend
• sour cream
• cilantro
• lime

Instructions

1. 1 Mix corned beef hash, black beans, garlic powder, chili powder, salt, and pepper in a saucepan. Cook on medium-high heat for about 8-10 minutes, stirring occasionally, until bubbly and meat starts to brown. Transfer to a warm dish.
2. 2 Heat oil in skillet over medium to medium-high heat. Pour in eggs. Cook and stir, lifting up edges of eggs to let uncooked egg reach skillet surface. Remove from heat when eggs are still slightly glossy or to desired doneness, about 4 minutes.
3. 3 Distribute the corned beef hash mixture onto the flour tortillas. Top with scrambled eggs, salsa, cheese, sour cream, and cilantro.
4. 4 Garnish with lime wedges, if desired.

By fabeverydayblog

Ingredients

• ✓ corned beef hash
• butter
• onion
• ham
• egg
• milk
• garlic powder
• salt
• black pepper
• pie crust
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Melt butter in a skillet over medium heat. Add onion and ham; cook and stir until onion is soft and ham begins to brown, 8 to 10 minutes. Set aside to cool.
3. 3 Whisk eggs, milk, garlic powder, salt, and black pepper together in a large bowl.
4. 4 Spread corned beef hash into pie crust, pressing firmly with the back of a spoon. Spread onion and ham mixture over top. Add egg mixture until filled; avoid overfilling. Top with Cheddar cheese. Place quiche on a baking sheet.
5. 5 Bake in the preheated oven until crust is golden brown and center is set, 25 to 30 minutes. Let stand before slicing, 10 minutes. Serve warm.

By nygeo

Ingredients

• ✓ corned beef hash
• crescent roll
• egg
• milk
• garlic powder
• onion powder
• cumin
• cayenne pepper
• butter
• red bell pepper
• jalapeno pepper
• vegetable oil
• cheddar cheese
• salsa

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Separate crescent rolls and arrange them on the parchment paper in a circle with the short sides of triangles forming a 4-inch circle; overlap the edges of the pieces. Press dough where it overlaps to flatten.
3. 3 Whisk eggs, milk, garlic powder, onion powder, cumin, and cayenne pepper together in a bowl.
4. 4 Melt butter on medium low heat in a nonstick pan. Add chopped red peppers and jalapeno peppers. Cook and stir until tender, about 5 minutes. Pour in eggs. Gently scramble, pushing and lifting eggs until just set, about 3 minutes. Remove from heat.
5. 5 Heat vegetable oil on medium heat in a nonstick pan. Add Hormel Corned Beef Hash. Cook and stir until heated through and beginning to brown, 8 to 10 minutes.
6. 6 Spoon corned beef hash around the crescent roll ring. Top with 1/2 cup shredded cheese and scrambled eggs. Sprinkle with remaining 1/2 cup shredded cheese.
7. 7 Pull the points of each triangle over the hash, eggs, and cheese and carefully tuck under the center to form a ring. Some areas will have exposed filling.
8. 8 Bake in preheated oven until browned, about 20 to 25 minutes.
9. 9 Let cool 3 minutes before serving. Serve with salsa.

By Lela

Ingredients

• ✓ corned beef hash
• egg yolk
• lemon
• hot pepper sauce
• butter
• salt
• black pepper
• balsamic vinegar
• honey
• egg
• panko bread crumb
• parsley
• olive oil
• egg
• white vinegar
• arugula

Instructions

1. 1 Place egg yolks, lemon juice, and hot sauce in a blender. Blend until eggs are a pale yellow, about 30 seconds to 1 minute. While the motor is running, add the butter in a slow steady stream until it is all incorporated. Season with salt and pepper to taste.
2. 2 Combine the balsamic vinegar and honey in a small pan. Bring to a boil over high heat; reduce heat to medium and let simmer until reduced by about half, 20 to 30 minutes, stirring occasionally. Remove from heat.
3. 3 Combine corned beef hash, beaten egg, breadcrumbs, and parsley in a mixing bowl.
4. 4 Heat the olive oil in a large skillet over medium-high heat. Measure corned beef mixture into 6 patties using a 1/4-cup measuring cup. Place them in skillet; Reduce heat to medium. Fry until just starting to brown, about 3 minutes per side. Remove from heat.
5. 5 Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
6. 6 To plate, place one hash cake on a plate, top with a handful of arugula. Place a poached egg over the arugula and drizzle with hollandaise and glaze. Season with salt and pepper.

By Elizabeth