Corned Beef Hash

Corned Beef Hash
Corned Beef Hash

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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 oz)

  • 1/2

    cup reduced sodium-chicken broth

  • 1/4

    cup chopped fresh parsley

  • Salt and pepper to taste

  • 4

    large eggs

Directions

1) Cooked corned beef in crock pot over night per package directions. 2) 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, cook, scraping up any browned bits, until liquid is absorbed, 5 to 8 minutes. Add parsley and season with salt and pepper. 3) 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 monutes. 4) Divide hash among 4 plates. Place eggs on top of hahs.

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