Both hearty and healthy this recipe is sure to bring good luck and good health!
Corned Beef Hash
2 teaspoons canola oil
1 large onion, chopped
4 cups diced cooked potatoes, or frozen hash-brown potatoes
1 cup chooped lean corned beef brisket, (4oz, see tip)
1/2 cup reduced-sodium chicken broth
1/4 cup chopped fresh parsley
salt & freshly ground black pepper
4 large eggs
Preparation:
1. In a large cast-iron skillet, heat oil over medium-high heat. Add onion and sautee until it starts to brown, 5 to 8 minutes. Add potatoes and cook, stiring, 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, plage eggs on top of hash.
Tips & Notes
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 of fat.
Nutrition
Per Serving: 320 calories; 13 g fat(4g sat, 6 g mono); 240 mg cholesterol; 36g carbs; 15g protein; 3g fiber; 493 mg sodium; 695mg potassium.
Carb Servings: 2
Exchanges: 2 starch, 1/2 vegetable, 2 medium-fat meat, 1/2 fat