Hash & Eggs Hash & Eggs
US Copy write # TXu 1-354-553
1 can Corned Beef Hash
4 Eggs
Preheat oven to 400 degrees. Put equal amounts of hash in 4 disposable 8-inch pans and make an indention to hold egg in center. Put one egg in each center.
(Oven) Put on a cookie sheet and place on middle rack in oven. Bake for about 8 minutes for almost done yokes or 10 minutes for all the way done yokes. If you bake them too long the eggs will crust over and be rubbery.
(Stone top or Campfire) This can be done on top of the stove or on a campfire. Place small pans in 12-inch skillet in a circle. Put 1 tablespoon of water in the skillet. Heat till water comes to a boil. Put lid on skillet and heat on medium high (7) for 4 minutes for soft yoke eggs or 5 minutes for hard yoke eggs. Serves 2 to 4
Serve With
Toast or Biscuits
Coffee, Milk and/or Orange Juice
Vitamins
Corned Beef Hash A, B3, B 9, B12, C, Potassium, fiber, Zinc, Iron, Protein, Chlorogenic Acid
Eggs A, B6, B12, D, Zinc, Protein
by Frances M. McCrory-Meservy