Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A comforting dish with a healthier profile.

Source: EatingWell Magazine, March 1998


Recipe Summary

35 mins


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; protein 15g; carbohydrates 35.6g; dietary fiber 3.6g; sugars 3.2g; fat 12.7g; saturated fat 3.6g; cholesterol 213.8mg; vitamin a iu 591.7IU; vitamin c 19.4mg; folate 53mcg; calcium 56.9mg; iron 2.2mg; magnesium 46.7mg; potassium 723.8mg; sodium 500.2mg; thiamin 0.2mg.

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