Campfire Hash 'n' Eggs

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  • 1 (15 ounce) can corned beef hash
  • 1 tablespoon instant minced onion
  • 1 1/2 tablespoons prepared mustard
  • 8 eggs
  • 2 (1 ounce) slices American cheese


  1. In a large skillet, stir together hash, onion and mustard. Cook over medium heat or medium-hot coals, stirring occasionally, until lightly browned, about 4 minutes.
  2. With a spoon, make 8 indentations in hash mixture, about 2 inches in diameter each. Break and drop an egg into each indentation. Cover and cook until egg whites are almost set, about 10 - 15 minutes.
  3. Cut each cheese slice into 4 triangles. Uncover hash and eggs; top with cheese triangles in pinwheel fashion. Cover; remove from heat and let stand until whites are set and cheese is melted, about 2 -3 minutes.

Yield: 8 servings

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