INGREDIENTS
- 2 teaspoons canola oil
- 1 large onion, chopped
- 2 cups diced cooked potatoes
- 1/2 cup chopped lean corned beef brisket (3 ounces, see Tip)
- 1/4 cup reduced-sodium chicken broth
- 1 TBL chopped fresh parsley
- Salt & freshly ground black pepper to taste
- 4 medium eggs
- TIP: Corned beef can be purchased at your supermarket deli. Be sure to specify lean: LEAN has ONLY 1 gram fat per ounce. REGULAR Corned Beef has 5 grams fat.
STEP BY STEP
- In a large cast-iron skillet, heat oil over medium-high heat.
- Add onion and sauté 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, POACH FOUR EGGS
- Divide hash among 4 plates. Place eggs on top of hash.
