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- Ingredients
- 4 cups tortilla chips (gluten-free if desired)
- 1 cup smooth red salsa
- 6 eggs, scrambled and cooked
- 1/2 cup shredded Queso Quesadilla cheese
- 1/4 cup cilantro, chopped
- 1/4 cup Cotija cheese
- 1 avocado, diced
- 2 green onions, sliced
- Sour cream
Preheat oven to 350 degrees F.
Place tortilla chips into 9×13″ baking dish. Heat in 350 degree oven for 5 minutes.
While that is happening, heat salsa in very large bowl in microwave oven (or on stovetop).
Pour warm tortilla chips into warm salsa and stir until well coated. Spray the 9×13″ baking dish with non-stick spray. Pour the tortilla-salsa mix into prepared baking dish. Distribute the scrambled eggs across the top of the tortilla mix. Sprinkle with Queso Quesadilla cheese. Place under broiler flame until cheese melts. Remove from heat. Sprinkle with cilantro, Cotija, avocado, and green onions. Dollop sour cream across top, as desired. Serve warm. Serves 4.
NOTES: I had never eaten this before, but it is delicious! The chips soften to a good consistency and the flavors are great. Super simple to make, although it created a lot of dirty dishes. Yum!
- Ingredients
- Butter and oil
- Onion, chopped
- Cooked corned beef, diced
- Cooked potatoes, diced
- Eggs
In a skillet, melt a pat of butter with a bit of oil and saute onion in it until transparent. Turn the heat up and stir in equal amounts of cooked and diced corned beef and potatoes. When it’s all well mixed, press down on it and leave it over the flame for a few minutes. Put your spatula beneath the mixture and turn sections of it over, so the browned parts are on top and the bottom gets browned again. Once your hash is a healthy brown color, create indentations in the hash with a spoon and crack eggs into the indents. Reduce heat and cover the skillet until the eggs are done to your liking. My liking is a very soft-cooked egg that forms a sauce in my bowl. Serve warm!
NOTES: Add as many eggs as you feel like eating. You can see in the photograph what I did. It always depends upon how much corned beef I have leftover from dinner (usually St. Patrick’s Day dinner). I do love this dish. I used to make it in the oven for dinner once in awhile. When we go on cruise vacations (frequently), I eat corned beef hash and poached eggs nearly every morning. It’s a bit of a trick up at the buffet deck, scooping up their runny corned beef hash onto a plate and then standing in line waiting for the egg poacher to notice me, hoping the whole mess is still reasonably warm when I find a place to sit down and devour it. First-world problems. I get it. The corned beef hash I make at home is SO MUCH better! And now you can make it, too!
Foods Passion 