Not for the weak of heart, this sweet and spicy slider. Although you should prepare in advance, it’s ideal as an appetizer.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 4 slices bacon, chopped, or more to taste
- 1 small green bell pepper, diced
- 1 small onion, diced
- 1 tablespoon minced garlic
- 1 (15 ounce) can corned beef hash
- 1 (4 ounce) can sliced mushrooms, drained
- salt and ground black pepper to taste
- 4 large eggs, beaten
- ¼ cup milk
- ¾ cup shredded Italian cheese blend
Instructions
- Sauté bacon, bell pepper, onion, and garlic in a large skillet over medium heat until bacon is cooked and onion is translucent, 8 to 10 minutes.
- Mix in corned beef hash and mushrooms. Season with salt and pepper. Cook, flipping sections of the hash occasionally, until browned, about 10 minutes.
- Meanwhile, whisk eggs and milk together in a small bowl. Once corned beef hash is near done, pour egg mixture into the skillet. Cook, stirring occasionally, until eggs are cooked and no liquid remains, 3 to 5 minutes.
- Stir in cheese and serve.
- I usually change this recipe by what I have on hand in the pantry. I will switch out canned mushrooms for fresh if I have them handy. I also prefer an Italian blend of cheese or a nice sharp Cheddar for extra flavor. Add whatever spices you prefer. I usually like a little zip in mine and will add in Tabasco sauce or some Cajun seasoning.
- Instead of scrambled eggs, you can also divide the hash into 4 sections, make a small indentation in each section, and add an egg in each one if you prefer to have a nice runny yolk.
Nutrition Facts
| Calories | 414 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 248 mg |
| Dietary Fiber | 2 g |
| Protein | 25 g |
| Saturated Fat | 12 g |
| Sodium | 1157 mg |
| Sugars | 3 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
It was good, but the canned corned beef hash was a new experience for me! Loved all of the additions to make it so flavorful.