Breakfast for Dinner

I love having breakfast for dinner. We do it quite often. The fare is different from time to time. Sometimes there's pancakes. Sometimes there's gravy. This time, it was bacon, corned beef hash, biscuits, and eggs. I did something a little different with the hash and just wanted to make a note of it. Hash comes in a can and I am pretty sure it's not good for you at all...this particular one was Hormel brand.

To start with, I fried the bacon and set it aside. I poured most of the grease into a cup and set it aside as well. Then, I very finely chopped a sprig of celery, a 1/4 of an onion, and 6 baby carrots and added the mix to the frying pan in the remaining bacon drippings. Sautee on low heat until soft. Celery and onions should be slightly translucent. Push the veggies to the edges of the pan, turn up the heat [medium high], add a little of the reserved bacon grease, then add the hash...you'll have to smush the hash out around the pan because it will be can shaped. The secret to good hash is to cook it until it starts getting crispy. This requires a lot of flipping and smushing. So, keep flipping and smushing [both technical terms] until all ingredients are thoroughly mixed and the hash is browned on top and bottom. Flip out onto a paper plate to absorb some of the access grease. Cover to keep warm while you cook the eggs.

The addition of the extra veggies, gives us the illusion of eating healthier and by adding to the volume, it makes the hash a little less salty. Plus, it added some really good flavor. Yum.

Ingredients: I can corned beef hash, celery, onion, baby carrots, 1/2 lb. bacon, can o' biscuits, eggs