New Menu Corned Beef Hash Arepas :: So Tasty

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Corned Beef Hash Arepas

"Arepas are served with corned beef hash, black beans, fresh avocado, tomato, and topped with a poached egg. A South of the Border version of a breakfast muffin sandwich."

Ingredients :

• 1 (15 ounce) can HORMEL® Mary Kitchen® Corned Beef Hash
• half yellow onion, chopped
• 1 tablespoon vegetable oil
• 1 cup cooked black beans, rinsed and tired
• 4 eggs
• four arepas (cooked corn flour desserts)
• 1 tomato, sliced
• 1 avocado - peeled, pitted and sliced

Instructions :

Prep : 15M	Cook : 4M	Ready in : 27M

• In a skillet over medium-high warmth, saute the onion in the oil till soft and translucent, about 4 minutes. Add the can of corned red meat hash and black beans. Cook until the combination is heated during and barely crispy, four to six minutes. Remove from heat.
• Fill a large saucepan with 2 to three inches of water and convey to a boil. Reduce the warmth to medium-low, pour in vinegar, and preserve the water at a mild simmer. Crack an egg right into a small bowl then lightly slip egg into the simmering water, maintaining the bowl simply above the floor of water. Repeat with the final eggs. Cook eggs till the whites are company and the yolks have thickened but are not tough, 2 half of to three minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to get rid of excess water, and region onto a heat plate.
• Cut the arepas in half of horizontally. Distribute corned beef hash mixture on the lowest halves of the arepas. Top with slices of tomato and avocado and a poached egg. Close with arepa tops and serve.

Notes :

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