Corned Beef Hash

Corned Beef Hash

1. Ingredients

1. 2 teaspoons canola oil
2. 1 large onion, chopped
3. 4 cups diced cooked potatoes or frozen hash-brown potatoes
4. 1 cup chopped lean corned beef brisket (see Tip)
5. 1/2 cup reduced-sodium chicken broth
6. 1/4 cup chopped fresh parsley
7. Salt and freshly grated black pepper to taste
8. 4 large eggs

Nutrition Info

Per Serving

• Calories: 277 kcal
• Carbohydrates: 32 g
• Dietary Fiber: 4 g
• Fat: 9 g
• Protein: 15 g
• Sugars: 4 g

2. Cooking Directions

1. 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.
2. 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.
3. Divide hash among 4 plates. Place eggs on top of hash.

Yield: 4 servings

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