Corned Beef Hash

http://www.eatingwell.com/recipes/corned_beef_hash.html

From EatingWell:  March 1998

A comforting dish with a healthier profile.

4 servings | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

• 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

Preparation

1. In a large cast-iron skillet, heat oil over medium-high heat. Add onion and sautá 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.

Nutrition

Per serving : 320 Calories; 13 g Fat; 4 g Sat; 6 g Mono; 240 mg Cholesterol; 36 g Carbohydrates; 15 g Protein; 3 g Fiber; 493 mg Sodium; 695 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1/2 vegetable, 2 medium-fat meat, 1/2 fat

Tips & Notes

• 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.