Corned Beef Hash and Eggs

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Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4 Serving
Calories: 493kcal

Ingredients

  • 2 tbsp Butter
  • 2 tbsp Onion minced
  • 2 tbsp Green bell pepper chopped
  • 12 oz Deli corned beef chopped fine
  • 2 tsp Extra-virgin olive oil
  • 8 Eggs
  • 4 slices Sourdough bread toasted (or bread of your choice)
  • 2 cups Grapes (Check the Fruit guide to substitute seasonal fruits)
US Customary - Metric

Instructions

  • Heat the butter in a nonstick pan over medium low heat. Saute the onion, pepper, and corned beef until the onions and peppers are soft. Season with salt and pepper to taste.
  • Heat oil in a non-stick pan over medium heat. Once the pan is hot, crack the eggs on a flat surface and into the pan (being careful not to break the yolks). Cook the eggs until the whites are mostly firm for about 2-3 minutes, then gently flip the eggs with a spatula and cook for 30 seconds more. While the eggs are cooking, toast the bread.
  • Serve the eggs and corned beef with toast and grapes.

Nutrition

Calories: 493kcal | Carbohydrates: 29g | Protein: 27g | Fat: 30g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 388mg | Sodium: 1357mg | Potassium: 586mg | Fiber: 2g | Sugar: 14g | Vitamin A: 718IU | Vitamin C: 30mg | Calcium: 105mg | Iron: 4mg

Corned Beef Hash and Eggs

No ratings yet
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 Serving
Calories 493 kcal

Ingredients
 
 

  • 2 tbsp Butter
  • 2 tbsp Onion minced
  • 2 tbsp Green bell pepper chopped
  • 12 oz Deli corned beef chopped fine
  • 2 tsp Extra-virgin olive oil
  • 8 Eggs
  • 4 slices Sourdough bread toasted (or bread of your choice)
  • 2 cups Grapes (Check the Fruit guide to substitute seasonal fruits)

Instructions
 

  • Heat the butter in a nonstick pan over medium low heat. Saute the onion, pepper, and corned beef until the onions and peppers are soft. Season with salt and pepper to taste.
  • Heat oil in a non-stick pan over medium heat. Once the pan is hot, crack the eggs on a flat surface and into the pan (being careful not to break the yolks). Cook the eggs until the whites are mostly firm for about 2-3 minutes, then gently flip the eggs with a spatula and cook for 30 seconds more. While the eggs are cooking, toast the bread.
  • Serve the eggs and corned beef with toast and grapes.

Nutrition

Calories: 493kcalCarbohydrates: 29gProtein: 27gFat: 30gSaturated Fat: 11gTrans Fat: 1gCholesterol: 388mgSodium: 1357mgPotassium: 586mgFiber: 2gSugar: 14gVitamin A: 718IUVitamin C: 30mgCalcium: 105mgIron: 4mg
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