- 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
In a large cast-iron skillet, heat oil over medium-high heat. Add onion and sautá 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.
- Serving: Per serving
- Calories: 320
- Carbohydrates: 36g
- Fat: 13g
- Protein: 15g
- Dietary Fiber: 3g
- Saturated Fat: 4g
- Monounsaturated Fat: 6g
- Cholesterol: 240mg
- Potassium: 695mg
- Sodium: 493mg
- Exchanges: 2 starch, 1/2 vegetable, 2 medium-fat meat, 1/2 fat
- Carbohydrate Servings: 2