Spruced-Up Canned Corned Beef Hash

1. Saute bacon, bell pepper, onion, and garlic in a large skillet over medium heat until bacon is cooked and onion is translucent, 8 to 10 minutes.

2. Mix in corned beef hash and mushrooms. Season with salt and pepper. Cook, flipping sections of the hash occasionally, until browned, about 10 minutes.

3. Meanwhile, whisk eggs and milk together in a small bowl. Once corned beef hash is near done, pour egg mixture into the skillet. Cook, stirring occasionally, until eggs are cooked and no liquid remains, 3 to 5 minutes.

4. Stir in cheese and serve.

Cook's Notes:

I usually change this recipe by what I have on hand in the pantry. I will switch out canned mushrooms for fresh if I have them handy. I also prefer an Italian blend of cheese or a nice sharp Cheddar for extra flavor. Add whatever spices you prefer. I usually like a little zip in mine and will add in Tabasco(R) sauce or some Slap Ya Mama(R) Cajun seasoning.

Instead of scrambled eggs, you can also divide the hash into 4 sections, make a small indentation in each section, and add an egg in each one if you prefer to have a nice runny yolk.