This delicious corned beef hash is elevated with crispy bacon, sautéed vegetables, and creamy eggs, topped with melted cheese for a hearty brunch or breakfast delight.
Ingredients
4 oz diced bacon
1 whole bell peppers
1 whole onions
2 cloves minced garlic
2 cups corned beef hash
1 cup sliced mushrooms
4 whole eggs
1/4 cup milk
1 cup shredded cheese
to taste salt
to taste pepper
Method
Gather all your ingredients on the kitchen counter for easy access.
Heat a large skillet over medium heat and add diced bacon, chopped bell peppers, onions, and minced garlic. Sauté until the bacon turns crispy and the onions become soft and translucent, roughly 8 to 10 minutes.
Stir in the corned beef hash along with sliced mushrooms. Season with salt and pepper, then cook while stirring occasionally until the mixture is golden brown, about 10 minutes.
In a separate bowl, whisk together the eggs and milk until thoroughly blended. When the corned beef hash is almost done, pour the egg mixture into the skillet. Gently stir until the eggs are cooked through and no liquid remains, which should take about 3 to 5 minutes.
Mix in the shredded cheese until melted, then remove the skillet from heat. Serve immediately while hot and savor the flavors!
