Corned Beef Hash with Eggs
Yummy Yummy in my Tummy
It used to be that you could go to restaurants and they had corned beef hash on the menu. Well, now it seems fewer restaurants offer this fare. It's likely that it is very bad for you, but as the story goes, when it tastes good, sin today - beg forgiveness and repent tomorrow. A few interesting facts: a 14 ounce can contains 2 servings, at 970 mg of sodium per serving. A serving of canning salt is 1/4 teaspoon, and contains 570 mg of sodium. No worse for me than a can of V8 vegetable juice, which is supposed to be good for me, but might not be.
My hubby went grocery shopping for his deer hunting trip and, since he knew I liked corned beef hash, bought me two cans of the product. He mentioned that he'd like me to make my Corned Beef Wellington with it, which is a whole different recipe, involving rolling bread and corned beef hash together and baking the hash inside the bread and covering with gravy, which makes a mock beef commercial. But, I ate one can of corned beef with eggs, because he's gone and it sounded yummy.
- 1 can corned beef hash
- 1 tablespoon butter
- 3 eggs
- 2 tablespoons hot sauce, buffalo or tabasco
- Medium heat. Place butter in frying pan. Once butter has melted, add hash to pan. Break apart and spread out to make single layer. Set timer for 12 minutes.
- Ignore it until you can smell the beef. Then stir. The browned bits add flavor. The temperature was over 180 degrees when I added the eggs.
- Add your eggs and stir them in. Cook for an additional four minutes and ensure that your egg whites are done.
- Sprinkle a hot sauce on them. Eat.