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Corned Beef Hash
Corned Beef Hash
1 Review
From: EatingWell Magazine, March 1998
A comforting dish with a healthier profile.
- By: Susanne A. Davis EatingWell Recipe Contributor
Ingredients 4 servings
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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 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)
- ½ cup reduced-sodium chicken broth
- ¼ cup chopped fresh parsley
- Salt & freshly ground black pepper, to taste
- 4 large eggs
Preparation
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Active
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- 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.
- Per serving: 316 calories; 13 g fat(4 g sat); 4 g fiber; 36 g carbohydrates; 15 g protein; 53 mcg folate; 214 mg cholesterol; 3 g sugars; 592 IU vitamin A; 19 mg vitamin C; 57 mg calcium; 2 mg iron; 500 mg sodium; 724 mg potassium
- Nutrition Bonus: Vitamin C (32% daily value)
- Carbohydrate Servings: 2½
- Exchanges: 2 starch, ½ vegetable, 2 medium-fat meat, ½ fat
Reviews 1
July 01, 2012
By: judyfe22
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
