• 15
    Minutes
    Prep Time
  • 20
    Minutes
    Cook Time
  • 6
    Servings

Nutritional Information

Per serving (Original): 320 calories, 18g fat (5.5 g sat. fat), 260mg cholesterol, 17g carbohydrate, 950mg sodium, 1g fiber, 23g protein. Per serving (Cheesy): 330 calories, 19g fat (5.5g sat. fat), 260mg cholesterol, 16g carbohydrate, 1020mg sodium, 1g fiber, 24g protein.
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Corned Beef and Hashbrowns

A tasty crowd-pleaser for your next camping trip!

INGREDIENTS

  • 1 carton (4.2 oz.) Hungry Jack® Original or Cheesy Hashbrown Potatoes
  • 1 can (12 oz.) corned beef, diced
  • 1/2 cup chopped onion
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons canola oil
  • 6 eggs

INSTRUCTIONS

  1. Fill hashbrowns carton to fill line with hottest tap water. Let stand 12 minutes. Drain any excess water.
  2. Combine hashbrowns, beef, onion and pepper in a large bowl. Mix well.
  3. Heat one tablespoon oil in a large non-stick skillet over medium-high heat; spread hash mixture by the cupful in a thin layer. Fry about 10 minutes, turning once to brown both sides; repeat with remaining hash, adding oil needed.
  4. Meanwhile, fry eggs to desired doneness. Serve hash topped with an egg.

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