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Corned Beef Hash

March 1998

Your rating: None Average: 3.9 (51 votes)

A comforting dish with a healthier profile.


Corned Beef Hash Recipe

Makes: 4 servings

Active Time:

Total Time:

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 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.
  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.

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.

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.

Carbohydrate Servings: 2

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


More From EatingWell

Recipe Categories

Ethnic/Regional
English/Irish/Scottish
Servings
4
Main Ingredient
Beef
Eggs
Preparation/ Technique
Poach
Saute
Meal/Course
Breakfast
Brunch
Dinner

Season
Spring
Fall
Winter
Ease of Preparation
Easy
Type of Dish
Main dish, meat
Total Time
45 minutes or less
Publication
March 1998
20 minute dinner recipes
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