Corned Beef Hash

Serves 4

Ready in: 35 Minutes

 

Ingredients

2 tsp canola oil

1 large onion

4 cups diced cooked potatoes

1 cup chopped lean corned beef brisket

½ cup reduced sodium chicken broth

¼ chopped fresh parsley

Salt & Freshly ground pepper

4 Large Eggs

 

Cooking Instructions

1. In a large cast iron skillet, heat oil over medium-high heat.  Add onion and sauté until it starts to brown, 5-8 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.

ENJOY!

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