Thursday, November 17, 2011

BAKED HASH AND EGGS

2 cans (15-oz each) corned beef or roast beef hash
4 to 6 eggs
salt to taste
pepper to taste
1 tablespoon cream or milk per egg
1 tbsp butter, cut into pieces

Preheat oven to 350 degrees.
Spray a 1 1/2-quart oval or oblong casserole dish with nonstick cooking spray.

Spread the hash over the bottom of the prepared baking dish and bake at 350 degrees for 15 minutes.  Remove from oven but do not turn off oven.  Using the bottom of a custard cup, made a hollow in the hash for each egg.

Dot the hash with the butter. Break an egg into each of the hollowed out spots.  Season eggs with salt and pepper to taste.  Cover each egg with a tablespoon of the cream or milk.  Return to the oven and bake another 20 minutes or until the eggs are set.

To serve cut the hash around the eggs and using a spatula lift to serving plates.

Yield: 4 to 6 servings

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