A comforting dish with a healthier profile. Source: EatingWell Magazine, March 1998

Susanne A. Davis


Ingredient Checklist


Instructions Checklist
  • 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.


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.

Nutrition Facts

316 calories; 12.7 g total fat; 3.6 g saturated fat; 214 mg cholesterol; 500 mg sodium. 724 mg potassium; 35.6 g carbohydrates; 3.6 g fiber; 3 g sugar; 15 g protein; 592 IU vitamin a iu; 19 mg vitamin c; 53 mcg folate; 57 mg calcium; 2 mg iron; 47 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
very good! Read More
Rating: 4 stars
Healthy Alternative We enjoyed this breakfast. It was a great use for leftover corned beef. I had a bit of difficulty getting the crisp I wanted on the potatoes but did like the flavors. We added pepper to season but not salt due to the corned beef. I also added diced green peppers to the onion mix when I sauteed. Next time I am going to try this with leftover chicken... even healthier. Pros: Less fat that traditional corned beef hash easy to prepare Cons: Had a hard time achieving the crispy potatoes Read More