Baked Corned Beef Hash and Eggs

This is a family favorite for a weekend breakfast originally from Pillsbury. Top this dish with a little salsa for some kick or spice up the corned beef mixture before baking, if preferred.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  tablespoon margarine
• 1⁄2 cup onion, chopped
• 1⁄4 cup green pepper, chopped
• 1⁄8 teaspoon thyme leaves
• 1⁄8 teaspoon pepper
• 15  ounces  corn beef hash
• 7  ounces corn, drained
• 4  eggs

Directions

1. Heat oven to 375 degrees.
2. Grease an 8 inch (2 quart) baking dish.
3. In large skillet, melt margarine, add onion and green pepper; cook until crisp tender.
4. Stir in remaining ingredients except eggs; mix well.
5. Spread mixture into prepared baking dish; form four cup-shaped indentations in mixture about 3/4 inch deep.
6. Bake at 375 for 20 minutes.
7. Remove from oven; slip 1 uncooked egg into each indentation.
8. Return to oven and bake 10 to 15 minutes longer or until eggs are set.