One of the favorites from our traditional weekend breakfast is this corned beef hash frittata. I don’t always make just eggs, bacon and ‘taters or pancakes. I like to turn leftover meats from the night before into breakfast the next day. Making a frittata out of them is one of the ways I come up with.
In this case though, I didn’t use leftover meat. I specifically bought a can of Hormel Corned Beef hash for this particular breakfast item. But you sure can use any leftover meat or fish (salmon is delish) that you have in the fridge.
INGREDIENTS:
- 1 can of corned beef hash
- 6 eggs, beaten
- 1 tomato, chopped
- 1 half onion, chopped
- 2 cloves of garlic, chopped
- 1/2 cup of heavy cream (or milk)
- few sprigs of fresh parsley, finely chopped
- salt and pepper
- shredded cheddar cheese
- oil
Pre-heat the oven to 250°.
In a bowl, beat the eggs with cream (or milk), season with salt and pepper. Set it aside.
In a non-stick pan, heat oil. Saute garlic, onions and tomatoes.
Add the corned beef hash. Stir and cook for about 2-3 minutes. Stir in the parsley.
Pour the egg mixture onto the pan. Evenly distribute the eggs with the corned beef hash and tomato mixture. Like you’re making an omelet.
Let that set it for bit. Shaking the pan a few times to cook evenly.
Sprinkle the shredded cheese on top.
Run a butter knife on the edges. This will help when it’s time to slice the wedges 
.
Remember from the beginning I told you to pre-heat the over? After running the butter knife on the edge, stick the pan into the oven and let the top set for about 2-3 minutes. Make sure you use a pot holder when you take the pan out . The top should look like the one in the picture. The oven step not only melts the cheese, it also cooks the top of the eggs which is important.
VOILA! A savory breakfast enough for everyone. Well, family of 4 or 6, depending how big you slice your wedges .
