These cheesy-baked corned beef hash tartines are delicious! Although I enjoy corned beef recipes all year long, they’re especially fun for St. Patrick’s Day, right?
I love all things Irish: the country, the food and the brogue… good gosh, I can’t get enough of the brogue. But this post is about corned beef, which I suppose is more Irish-American than Irish, so yeah.
No matter what, these cheesy appetizers are deadly good!
Although this recipe is super easy to make, if you have some leftover corned beef hash, it’ll give you a head start. If not, no worries… I didn’t!
I used a toaster oven for this, but naturally the regular oven does a bang-up job too. So lay the four slices of thick-cut bread on the pan, and spoon some corned beef hash on top. Leave a center well, then spoon in the scrambled eggs. Sprinkle chopped onion and jalapeno pepper slices on top.
Bake for 15 minutes or until eggs are cooked. Sprinkle cheese on top, and broil for about 2 minutes or until cheese is melted and bubbly.
They’ll be really hot and toasty, so be careful when you bite into them.
Cheesy-Baked Corned Beef Hash Bites
- 4 slices Sourdough bread thick slices
- 1 7.5 oz can corned beef hash 7.5 oz corned beef hash (enough for 4 slices)
- 8 tbsp Eggbeaters or
- 4 tsp chopped onion
- 16 pickled jalapeno slices
- 8 tbsp four state cheddar cheese
- Saute corned beef hash in pan until browned and crispy. Set aside.
- Cut sourdough bread into 3/4-inch slices. Lay on baking sheet.
- Spoon corned beef hash onto bread leaving a well in the center.
- Spoon eggs into the well.
- Top with onion and jalapeno slices.
- Bake at 350 degrees for 15 minutes or until eggs are cooked.
- Sprinkle cheese on top. Broil until cheese melts and bubbles, about 2 minutes.