FRIED EGG SKILLET
(served 3 adults)
eggs
can of corned beef hash
sausage links, thawed
Open the can of corned beef hash and dump it out (or rather scoop it out usually) into a large skillet. I actually like using my wok for this because it is deeper and easier to stir without making any unnecessary extra mess.Slice your sausage links as thick or thin as you may like them and mix in with the corned beef hash. Stir every minute or so to keep from sticking, but let the hash and sausage mix fry for a few minutes. I like mine to get a little crispy so I leave it be for a little longer than I normally would, over a slightly higher temperature. (Be careful if you do this, a few seconds too long and it will burn and stick!) As soon as this mixture is hot and cooked to your desired crispiness, crack three eggs over the top. Let sit while you watch the white solidify. You will know when it needs to be stirred by looking at the edges of the pan where you see the egg whites. (They begin to look like the edges of a finished fried egg.) Once you begin stirring, give it a complete stir once every ten seconds or so until the yolks and whites have been mixed throughout. You will easily be able to see that the egg is cooked thoroughly, if they are runny at all they are not done! It will look, in the end, like a fluffy breakfast stuffing and it will taste wonderful. Enjoy!
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