Prep time: 15 minutes
Cook time: 15-20 minutes
- 1 (14.5-ounce) can of sliced/diced new potatoes, drained
- 3 tablespoons unsalted butter
- 1 (15-ounce) can Hormel corned beef, diced
- 5 large eggs, beaten
- Half a yellow onion, chopped
- Half a red pepper, seeded and diced
- Shredded cheddar cheese, to taste
- Salt and pepper, to taste
- 2 green onions, chopped
- Hot sauce, optional
- To save time, dice/chop corned beef, onions, and red pepper at home; store ingredients in zip-top bags and keep cold until ready to use. If desired, use liquid whole eggs for convenience.
- In a large non-stick or cast-iron skillet, melt butter over medium heat. Add chopped yellow onion and diced red pepper. Cook for 5 to 7 minutes or until tender, stirring frequently. Push cooked onion and pepper to one side of your pan.
- Next, turn heat to medium high and add well-drained canned potatoes. Cook potatoes until warmed through and browned to your liking; flip potatoes with a spatula to prevent breaking.
- Mix in canned corned beef hash and sauté to warm through. Then pour in beaten eggs, and gently mix into the potatoes until eggs are set; lower heat if necessary. Season to taste, and sprinkle chopped green onion and shredded cheddar cheese on top of the hot breakfast hash before serving.
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