56 Nebraskaland • April 2021
Breakfast: Corned Beef
and Potato Hash
By Jenny Nguyen-Wheatley
Servings: 4-6
Ingredients:
•
2 (14.5-ounce) cans of sliced/diced new potatoes, drained
•
3 tablespoons of unsalted butter
•
12-ounce can of Hormel corned beef, diced
•
4 large eggs, beaten
•
Half a yellow onion, chopped
•
1 red pepper, seeded and diced
•
1 cup of shredded cheddar cheese
•
Salt and pepper, to taste
•
2 green onions, chopped
•
Hot sauce, optional
1. To save time, dice/chop corned beef, onions and red
pepper at home; store ingredients in zip-top bags and keep
cold until ready to use. If desired, use liquid whole eggs for
convenience.
2. In a large nonstick or cast-iron skillet, melt butter over
medium heat. Add chopped onion and diced red pepper, and
cook for 5 to 7 minutes or until tender, stirring frequently.
Next, turn heat to medium high and add well-drained canned
potatoes. Cook potatoes until warmed through and browned
to your liking; flip potatoes with a spatula to prevent
breaking. Next add diced corned beef and beaten eggs, and
gently mix them into the potatoes until eggs are set and
corned beef is warmed through; lower heat if needed. Season
to taste, and sprinkle chopped green onion and shredded
cheddar cheese on top while it's still hot.
O
ne of the most enjoyable parts of the camping experience
is preparing food around a campfire and learning how
to create any number of simple, tasty dishes with
ingredients already found around the house.
Food always tastes a little better outside, and dinner prepared
while camping is no exception — especially when the recipes are
this easy.
Recipes
at the
Campground
Recipes by Jenny Nguyen-Wheatley
and Christy Christiansen
Photos by Jenny Nguyen-Wheatley
