FRENCH TOAST AND CORNED BEEF HASH
- SERVINGS
8-10
- PREP TIME
45
MIN
- DIFFICULTY
0-2
EASY
INGREDIENTS
CORNED BEEF AND HASH
- 500 AGM CORNED BEEF
- 2 PCS POTATO, BOILED & CUBED
- ½ ONION DICED
- GREEN ONIONS
SPINACH SCRAMBLE
- 4 EGGS
- 3 CUPS BABY SPINACH
- 2 TSP OLIVE OIL
- SALT
- PEPPER
FRENCH TOAST
- 4 EGGS
- MILK
- 1 TSP VANILLA
- SALT
- OLIVE OIL
- 8 SLICES WHEAT BREAD
- 250G AGM HONEY HAM
COOKING DIRECTIONS
- Whisk 4 large eggs in a small bowl; season with salt and freshly ground black pepper and set aside. Heat 2 teaspoons olive oil in a medium non-stick skillet over medium heat. Add 3 cups baby spinach and cook, tossing, until wilted, about 1 minute. Add eggs; cook, stirring occasionally, until just set, about 1 minute
- Beat together eggs, milk, vanilla. Heat a lightly oiled griddle or skillet over medium-high heat. Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Insert Honey Ham in between folded slices.
- Pan fry corned beef with boiled cubed potatoes and onions for 5 minutes on medium heat. Sprinkle onions and serve together with the rest while its hot.
