Ingredients
100 g bacon, chopped
1 small green bell pepper, diced
1 small onion, diced
1 tbsp minced garlic
1 can (340 g) corned beef hash
1 can (115 g) sliced mushrooms, drained
salt and ground black pepper to taste
4 large eggs, beaten
60 ml milk
75 g shredded Italian cheese blend
Directions
Step 1
Start by sautéing the chopped bacon, green bell pepper, diced onion, and minced garlic in a large skillet over medium heat. Cook until the bacon is crispy and the onion is translucent, about 8 to 10 minutes.
Step 2
Add the corned beef hash and drained mushrooms to the skillet. Season with salt and pepper. Cook, flipping sections of the hash occasionally, until browned, about 10 minutes.
Step 3
In a small bowl, whisk together the beaten eggs and milk. Once the corned beef hash is nearly done, pour the egg mixture into the skillet. Cook, stirring occasionally, until the eggs are fully cooked and no liquid remains, about 3 to 5 minutes.
Step 4
Stir in the shredded cheese and serve hot.