BAKED CHEDDAR EGGS & ROAST BEEF HASH
Photo source: foodnetwork.com
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- 3 Tbsp
- 2 clove
- garlic, minced (or 1/2 tsp. garlic powder)
- 1/2 tsp
- 1/4 tsp
- 2 can(s)
- mary kitchen roast beef hash
- 4 - 6
- 6 oz
- shredded extra-sharp cheddar cheese
1In a 10- or 12-inch ovenproof skillet heat butter over medium-high heat. When melted, add 2 cans of hash. Cook and stir until heated through. Stir in the garlic, salt and pepper.
2With the back of a spoon, make two or three (depending on how many eggs you use) wells in the hash mixture. Break two eggs into each well.
3Bake at 400 degrees for 10 minutes, or until egg whites are completely set and yolks begin to thicken but are not hard. Sprinkle eggs with cheese and bake 1 minute more or until cheese melts.
4Serve with toast and jam, or biscuits and apple butter. Or whatever else you might like.