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This hash and eggs recipe is just the thing when you want something to give you energy to go hiking. This recipe has been in the family for a long time and you never grow tired of it.
I even make this at home sometimes on the weekend when my family is getting ready for an outing.
It is an easy recipe and doesn’t take very long to make it.
Ingredients
- 1 - 15 Ounce can corned beef hash
- 1 tbs fresh or instant minced onion (I use a little more than what it calls for because my family loves onions.
- 1 ˝ tbs prepared mustard
- 6 to 8 eggs
- 2 slices of cheese
Instructions
In a large skillet, stir together the hash, onion and mustard. My family really likes onions so I usually put more that what is called for. It just depends on your tastes.
Place on the grill over the coals and stir occasionally. Cook until lightly brown, about 4 minutes. Of course it depends on how hot your coals are. I like to use medium hot coals.
With your spoon; make indentations for however many eggs you want to cook. Make the indentations about 2 inches in diameter. Break and drop an egg into each hole. Cover and cook until the egg whites are almost set, about 10 – 15 minutes.
Cut each cheese slice into 4 triangles. Place the cheese triangles evenly around the hash and then recover and remove from the heat. Let the skillet stand until the whites are set and the cheese is melted. It just takes a few minutes.
This camping recipe will serve 8 people.
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