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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



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Recipe Categories

Season
Winter
Spring
Fall
Ease of Preparation
Easy
Total Time
45 minutes or less
Type of Dish
Main dish, meat
Servings
4
Ethnic/Regional
English/Irish/Scottish
Main Ingredient
Beef
Eggs
Preparation/ Technique
Poach
Saute
Meal/Course
Breakfast
Brunch
Dinner

Publication
March 1998

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