Corned Beef Hash Scramble with Cheese
Corned Beef Hash Scramble with Cheese
Ingredients
For the Hash Scramble
- 6 slices bacon, chopped
- 2 cans canned corned beef hash, 15-ounce each
- 1/2 pound deli roast beef, finely chopped
- 1 tablespoon butter, if needed for cooking
- 8 eggs, large
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 green onions, sliced, for garnish
For Serving
- 8 slices bread, toasted
Instructions
- 1
In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon, transfer to a paper towel-lined plate to drain, and crumble once cooled. Leave about 1 tablespoon of bacon fat in the skillet; drain excess if necessary.
⏱️ 7 min
- 2
Add the canned corned beef hash and chopped deli roast beef to the skillet with the bacon fat. Break up the hash with a spoon and cook, stirring occasionally, until heated through and slightly crispy, about 8 to 10 minutes. If the skillet seems dry, add 1 tablespoon of butter.
⏱️ 10 min
- 3
While the hash is cooking, whisk the eggs in a medium bowl with the salt and black pepper until well combined.
⏱️ 2 min
- 4
Pour the whisked eggs over the hash mixture in the skillet. Let the eggs set for about 30 seconds, then gently push the cooked portions towards the center, allowing uncooked egg to flow underneath. Continue cooking and stirring until the eggs are scrambled to your desired doneness, about 3 to 5 minutes.
⏱️ 5 min
- 5
Stir in the crumbled bacon and shredded cheddar cheese. Cook for another 1 to 2 minutes, or until the cheese is melted and bubbly.
⏱️ 2 min
- 6
Divide the corned beef hash scramble among four plates. Garnish generously with sliced green onions and serve immediately with toasted bread on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Corned Beef Hash Scramble with Cheese
Ingredients
For the Hash Scramble
- 6 slices bacon, chopped
- 2 cans canned corned beef hash, 15-ounce each
- 1/2 pound deli roast beef, finely chopped
- 1 tablespoon butter, if needed for cooking
- 8 eggs, large
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 green onions, sliced, for garnish
For Serving
- 8 slices bread, toasted
Instructions
- 1
In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon, transfer to a paper towel-lined plate to drain, and crumble once cooled. Leave about 1 tablespoon of bacon fat in the skillet; drain excess if necessary.
⏱️ 7 min - 2
Add the canned corned beef hash and chopped deli roast beef to the skillet with the bacon fat. Break up the hash with a spoon and cook, stirring occasionally, until heated through and slightly crispy, about 8 to 10 minutes. If the skillet seems dry, add 1 tablespoon of butter.
⏱️ 10 min - 3
While the hash is cooking, whisk the eggs in a medium bowl with the salt and black pepper until well combined.
⏱️ 2 min - 4
Pour the whisked eggs over the hash mixture in the skillet. Let the eggs set for about 30 seconds, then gently push the cooked portions towards the center, allowing uncooked egg to flow underneath. Continue cooking and stirring until the eggs are scrambled to your desired doneness, about 3 to 5 minutes.
⏱️ 5 min - 5
Stir in the crumbled bacon and shredded cheddar cheese. Cook for another 1 to 2 minutes, or until the cheese is melted and bubbly.
⏱️ 2 min - 6
Divide the corned beef hash scramble among four plates. Garnish generously with sliced green onions and serve immediately with toasted bread on the side.
⏱️ 1 min