Ingredients
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
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.
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
2 Carbohydrate Serving
Exchanges: 2 starch, 1/2 vegetable, 2 medium-fat meat, 1/2 fat
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. Active Time: 35 minutes | Total Time: 35 minutes
