Who says eggs are just for breakfast? Not me! I sometimes make breakfast foods for dinner, it makes a nice change. These Breakfast Hash Stacks are just the thing!
I’ve been this dish for dinner forever. My kids loved it. Recently I’ve really been into brunch buffets and thought this would be a great addition.
I usually make a pan of these Breakfast Hash Stacks ahead of time, like in the morning if I’m having them for dinner, or even the night before if I’m serving them for breakfast (if you’re going to do this add the eggs in the morning). I store the pan covered in the fridge and pop it in the oven about a half and hour before serving. Just remember oven time will be a bit longer if the stacks are cold.
It would make a tasty addition to an Easter Breakfast or Mother’s Day Brunch this year!
1 can Corned Beef Hash
8 Pcs. Frozen Hash Brown Patties
8 Eggs fried over medium or hard
8 slices American Cheese
1 can Tomato Sauce
Oil for frying
Heat 2 Tbls. Oil in pan.
Fry Hash browns until crispy. About 6 minutes per side.
Remove from pan, drain on paper towel, place on bottom of 9×13 baking pan. Set aside.
Open top and bottom of the can of corned beef hash and slide it out gently
Slice hash into 8 rounds
Heat 1 Tbls. Oil in pan
Fry hash rounds until done. About 8 minutes per side.
Remove from pan, place a round on top of each hash brown patty, place 1 slice of cheese on top of each stack, and set aside.
Fry eggs to desired doneness.
Place an egg on top of each stack.
Drop a large dollop of tomato sauce on top of each egg.
Bake in 350 degree oven for 13-15 minutes or until cheese melts.