add to shopping list Ingredients

1 can Roast Beef Hash
1/2 small onion, minced
2 T. butter
1 c. cheddar, shredded
4 eggs
2 c. bisquick
1/3 c. milk
1/4 c. sour cream
dash Salt & Pepper

Preparation

# Heat oven to 375˚.
# Melt butter in an oven-proof pan on top of the stove (for example, you can use your cast-iron skillet, if you have one). Cook chopped onion until opaque, then add canned hash and break it up, stirring to mix.
# Flatten a layer of the hash on the bottom of the pan; you're going to allow this to cook and brown a little over medium heat. Top with cheese; do NOT stir. Turn down heat to low.
# Meanwhile, in a small mixing bowl, combine the Bisquick, milk and sour cream to form a dough.
# Drop biscuit dough on top.
# NOTE: at this point, I had added the eggs into the pan, but I think they got too done, even though my husband liked them just fine. It's your call on when you want to add the eggs.
# Bake at 375˚ for 10 minutes.
# NOTE: this is when you'd add the eggs and bake for an additional 5 minutes, if you want your eggs with a slightly runny yolk. Be sure to season eggs with salt and pepper to taste.

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Reviews

4/13/10

Penny says:

I loved this recipe! See my review on the HHM "Food for Thought" page:
http://www.halfhourmeals.com/food-for-thought/member-recipe-reviewbreakfast-pot-pie/

4/13/10

Theresa111 says:

This looks so delicious. Penny posted it today! :)

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