Fancy Spicy Cornbeef Hash Breakfast Cups

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  • 4 Pax

Ingredients

  • 8 Mission Garlic Wraps
  • 1 tin Corned Beef
  • 1 large Potato, boiled and roughly chopped into pieces
  • 2 Chili Padi, sliced thinly
  • 1 large Onion, chopped
  • 2 tbsp Vegetable Oil
  • 2 tbsp Tomato Sauce
  • A pinch of Black Pepper
  • ¼ tsp Salt
  • ¼  tsp Sugar
  • ½  cup Cheddar Cheese, grated
  • 8  Quail Eggs
  • 1 stalk Spring Onions, chopped finely

Instructions

 

  1. Preheat oven to 170°C. 
  2. Trace and cut out Mission Garlic Wraps according to the size of your muffin pan.
  3. Grease muffin tray with vegetable oil and press in the cut wraps to make into cups. Set aside.
  4. In a hot pan, add in vegetable oil and sauté onion and chili padi for 2 minutes before adding in corned beef. Cook corn beef for approximately 1 minute before adding in chopped potato.
  5. Add in tomato sauce, season with salt, pepper and sugar into the corn beef mixture. Add in a dash of water to the corn beef hash mixture if it’s too dry.
  6. Next, add in a tbsp of the corn beef hash mixture into each of the cup. Sprinkle some cheddar cheese and crack one quail eggs on top before popping them into the oven. Bake for approximately 6 minutes until quail egg cooks through and cheese has melted
  7. Garnish with some spring onions. Serve hot.

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Fancy Spicy Cornbeef Hash Breakfast Cups Preparation Time: Total time: Serves 4 Pax Ingredients: 8 Mission Garlic Wraps 1 tin Corned Beef 1 large Potato, boiled and roughly chopped into pieces 2 Chili Padi, sliced thinly 1 large Onion, chopped 2 tbsp Vegetable Oil 2 tbsp Tomato Sauce A pinch of Black Pepper ¼ tsp Salt ¼  tsp Sugar ½  cup Cheddar Cheese, grated 8  Quail Eggs 1 stalk Spring Onions, chopped finely Instructions:

 

  1. Preheat oven to 170°C. 
  2. Trace and cut out Mission Garlic Wraps according to the size of your muffin pan.
  3. Grease muffin tray with vegetable oil and press in the cut wraps to make into cups. Set aside.
  4. In a hot pan, add in vegetable oil and sauté onion and chili padi for 2 minutes before adding in corned beef. Cook corn beef for approximately 1 minute before adding in chopped potato.
  5. Add in tomato sauce, season with salt, pepper and sugar into the corn beef mixture. Add in a dash of water to the corn beef hash mixture if it’s too dry.
  6. Next, add in a tbsp of the corn beef hash mixture into each of the cup. Sprinkle some cheddar cheese and crack one quail eggs on top before popping them into the oven. Bake for approximately 6 minutes until quail egg cooks through and cheese has melted
  7. Garnish with some spring onions. Serve hot.
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