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Corned Beef Hash

Source: © EatingWell Magazine
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Rating: 3   Reviews: 7 See Reviews
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Active Time:  35 Minutes
Total Time:  35 Minutes
  4 servings
A comforting dish with a healthier profile.
2 teaspoons  canola oil
1   large onion, chopped
4 cups  diced cooked potatoes or frozen hash-brown potatoes
1 cup  chopped lean corned beef brisket (4 ounces, see Tip)
1/2 cup  reduced-sodium chicken broth
1/4 cup  chopped fresh parsley
salt & freshly ground black pepper to taste
4   large eggs

Tip: Corned beef can be purchased at your supermarket deli. Be sure to specify lean: it has 1 gram fat per ounce and an ounce of regular corned beef has 5 grams fat.
Corned Beef Hash Recipe at
In a large cast-iron skillet, heat oil over medium-high heat. Add onion and sauté 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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   4 servings
Calories: 320
Fat. Total: 13g
Protein: 15g
Carbohydrates, Total: 36g
Fat, Saturated: 4g
Fiber: 3g
Cholesterol: 240mg
Sodium: 493mg
% Cal. from Fat: 37%
Spotlight Recipe Review See all 7 reviews »

Rating: 4
by: Gottfried, TX Reviewed: 09/23/2010
Corned Beef Hash
Sounds grate, I would take a small onion, some green onions and some mushrooms. Chopped bacon and 1 garlic are able to give more taste.
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