Happy St. Patrick’s Day ! We just enjoyed this comforting dish with a healthier profile for good luck! Ted and I are not Irish, but so enjoy the day with some good food, fun and some drinks! This recipe was super easy and very tasty! Have a wonderful day, enjoy and be safe!
- 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
- 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.
- 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
Original recipe on Eating Well