Corned Beef Hash

By á-2195

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

Details

Servings 4

Preparation

Step 1

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.