Baked Corned Beef Hash and Eggs

INGREDIENTS:

• 2 – 15 oz cans corned beef hash
• 6 eggs
• 2 Tbl butter
• salt and pepper

Preheat oven to 350 degrees. Spread both cans of hash evenly into a large ovenproof skillet or 9×13 glass baking dish sprayed with a butter spray like Pam. Make 6 wells in the hash and add about 1/2 teaspoon of butter to each.

Scramble the eggs with a couple tablespoons of milk or water. Pour evenly into each well. (You may have leftover egg mixture. You can microwave them in a coffee mug sprayed with Pam for 1 minute, stir with a fork, and microwave for another 30 seconds or so until cooked.) If using whole eggs, crack 1 egg into each well. Sprinkle the eggs with a little salt and pepper.

Bake at 350 degrees for 35 – 40 minutes until eggs are cooked to your preference. Serve with hot sauce.