Corned Beef Hash & Egg Stuffed Potato Skins

Step 1

Set the oven to broil with the rack in the middle. In a lightly sprayed nonstick pan over medium heat empty the container of the HORMEL® MARY KITCHEN® Corned Hash carefully breaking up the big chunks. Cook for 5-8 minutes stirring occasionally until the mixture is lightly crispy.

Step 2

While the hash is crisping up, place the baked potato on its side carefully cut in half lengthways.

Step 3

Using a spoon, make a line going around the inside of the potato about 1/4″ from the edge of the skin. Do not push the spoon all the way down. Hollow out the middle of the potato to make a “bowl leaving about a 1/4″ edge all the way around. Place the scooped-out potato filling in a separate bowl for another meal. Place each potato skin, and flesh side up on a foil-lined pan and mist lightly with olive oil. Put the pan under the broiler for 3-5 minutes or until the edges of the potato skin are slightly browned and crispy. Remove the skins from the oven and fill each skin with 1/4 cup of cheese.

Step 4

Evenly divide the HORMEL® MARY KITCHEN® Corned Hash between the skins and top with the remaining shredded cheese. Set the pan aside.

Step 5

Place a large non-stick pan over medium heat. When the pan is hot give it a light spray with cooking oil. Crack one egg in at a time using a heat-safe spatula to help form the egg into a circle or oval depending on your toast. Once the first egg is cooking away, crack the remaining eggs trying not to touch the whites. If it does just use the edge of a heat-safe spatula to separate. Reduce the heat to medium-low and allow the whites to cook until set. ~3-7 minutes for the whites to be set and the yolks to be running. Cook longer for solid yolks. By cooking them low and slow there’s no need to flip the eggs. About a minute before the eggs are done, place your potato skins under the broiler just to melt the cheese. Once the cheese is melted, plate each skin and top with a dippy egg and enjoy!