Corned Beef Hash and Eggs

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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 746kcal

Ingredients

Orange Juice

  • 10 - 12 Oranges refrigerated so they're cold. (about 5 to 6 oranges yield 8 oz of juice)

Skillet

  • 2 tsp Extra-virgin olive oil
  • 2 TBSP Onion
  • 2 TBSP Green bell pepper
  • 8 oz Corned beef hash
  • 4 large Egg
  • Salt
  • Black pepper
  • 2 slices White bread
  • 4 tsp Butter
  • 2 TBSP Your choice of jam
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Cut the oranges in half. Using a manual juicer or electric juicer, juice the oranges into a pitcher or glass. Refrigerate until ready to serve.
  • Heat half of the oil in a skillet over medium heat. Saute the onion and bell pepper until softened. Stir in the corned beef hash. Cook, occasionally stirring until the hash begins to brown, about 10 to 15 minutes. Season with salt and pepper to taste.
  • Heat the remaining oil in a nonstick pan. Carefully crack the eggs into the pan. Cook until the whites of the egg are firm. Season with salt and pepper.
  • While the eggs are cooking, toast the bread and then spread it with butter and jam.
  • Portion the hash and serve with eggs, toast, and orange juice.

Nutrition

Calories: 746kcal | Carbohydrates: 41g | Protein: 42g | Fat: 45g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 484mg | Sodium: 2161mg | Potassium: 1162mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1578IU | Vitamin C: 170mg | Calcium: 236mg | Iron: 6mg

Corned Beef Hash and Eggs

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Calories 746 kcal

Ingredients
 
 

Orange Juice

  • 10 - 12 Oranges refrigerated so they're cold. (about 5 to 6 oranges yield 8 oz of juice)

Skillet

  • 2 tsp Extra-virgin olive oil
  • 2 TBSP Onion
  • 2 TBSP Green bell pepper
  • 8 oz Corned beef hash
  • 4 large Egg
  • Salt
  • Black pepper
  • 2 slices White bread
  • 4 tsp Butter
  • 2 TBSP Your choice of jam

Instructions
 

  • Prep the ingredients per the instructions above.
  • Cut the oranges in half. Using a manual juicer or electric juicer, juice the oranges into a pitcher or glass. Refrigerate until ready to serve.
  • Heat half of the oil in a skillet over medium heat. Saute the onion and bell pepper until softened. Stir in the corned beef hash. Cook, occasionally stirring until the hash begins to brown, about 10 to 15 minutes. Season with salt and pepper to taste.
  • Heat the remaining oil in a nonstick pan. Carefully crack the eggs into the pan. Cook until the whites of the egg are firm. Season with salt and pepper.
  • While the eggs are cooking, toast the bread and then spread it with butter and jam.
  • Portion the hash and serve with eggs, toast, and orange juice.

Nutrition

Calories: 746kcalCarbohydrates: 41gProtein: 42gFat: 45gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.4gCholesterol: 484mgSodium: 2161mgPotassium: 1162mgFiber: 2gSugar: 23gVitamin A: 1578IUVitamin C: 170mgCalcium: 236mgIron: 6mg
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