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.
In a large cast-iron skillet, heat the oil over medium-high heat. Add the onion and sauté until it starts to brown, 5-8 minutes. Add the potatoes and cook, stirring, until they brown in spots and become crusty, about 8 minutes more. Stir in the corned beef and broth and cook, scraping up any browned bits, until the liquid is absorbed, 5-8 minutes. Add the parsley and season with salt and pepper.
Meanwhile, fill a large skillet with 2 inches salted water and bring to a gentle simmer. Break the eggs, one at a time, onto a saucer and slide into the simmering water. Poach the eggs until set to desired firmness, 4-5 minutes.
Divide the hash among 4 plates. Place the eggs on top of the hash.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
320 calories; 13g total fat; 4g total saturated fat; 240mg cholesterol; 493mg sodium; 36g carbohydrates; 3g fiber; 15g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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