Corned Beef Hash
A comforting dish with a healthier profile, this hash and egg dish is great for breakfast or brunch and even satisfying served as a light dinner.
Servings
4 servings
Prep Time
35 minutes
Total Time
35 minutes
Ingredients
- 2teaspoons canola oil
- 1large onion, chopped
- 4cups diced cooked potatoes, or frozen hash-brown potatoes
- 1cup chopped lean corned beef brisket (4 ounces)
- 1/2cup reduced-sodium chicken broth
- 1/4cup chopped fresh parsley
- Salt & freshly ground black pepper, to taste
- 4large eggs
Instructions
- In a large cast-iron skillet, heat oil over medium-high heat. Add onion and saute until it starts to brown, 5 to 8 minutes. Add potatoes and cook, stirring, until they brown in spots and become crusty, about 8 minutes more. Stir in corned beef and broth and cook, scraping up any browned bits, until liquid is absorbed, 5 to 8 minutes. Add parsley and season with salt and pepper.
- Meanwhile, fill a large skillet with 2 inches salted water and bring to a gentle simmer. Break eggs, one at a time, onto a saucer and slide into the simmering water. Poach eggs until set to desired firmness, 4 to 5 minutes.
- Divide hash among 4 plates. Place eggs on top of hash.
Tips
Tip: When shopping for corned beef, look for leaner cuts with 1 gram fat per ounce; an ounce of regular corned beef can have up to 5 grams.
Nutrition Facts
Per serving (recipe makes 4 servings)
| Calories | 315.9kcal |
|---|---|
| Carbohydrate Total | 35.6g |
| Total Sugars | 3.2g |
| Fiber | 3.6g |
| Total Fat | 12.7g |
| Saturated Fat | 3.6g |
| Cholesterol | 213.8mg |
| Sodium | 500.2mg |
| Protein | 15g |
| Potassium | 723.8mg |
| Calcium | 56.9mg |
| Folate | 53mcg |
| Iron | 2.2mg |
| Magnesium | 46.7mg |
| Vitamin A | 591.7IU |
| Vitamin C | 19.4mg |
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