Corned Beef Hash and Eggs

No ratings yet
Print Pin
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 2 Serving
Calories: 453kcal

Ingredients

  • 6 oz Corned beef If desired: Remove the skin from leftover potatoes from corned beef and cabbage meal and chop small (substitute deli corned beef)
  • 2 tsp Butter
  • 2 tsp Extra-virgin olive oil
  • 1 tbsp Red onion minced
  • 1 tbsp White vinegar
  • 4 Eggs
  • 2 slices Sourdough bread toasted and buttered if desired (or bread of your choice)
  • 1 Apple sliced (Check the Fruit guide to substitute seasonal fruits)
US Customary - Metric

Instructions

  • Add the corned beef to a food processor (or chop fine using a knife). Pulse until chopped very fine. (Be careful not to over process or it will turn into a paste).
  • Heat the butter and half of the oil in a non-stick pan over medium heat. Once hot, saute the onion until soft. Add in the corned beef and leftover potatoes turn down the heat to medium low, stir occasionally, to slowly brown the corned beef. Remove from the heat.
  • Fill a saucepan halfway with water. Bring the water to a simmer. Stir the vinegar into the water. Crack the eggs into a bowl to make sure the yolks dont break. Stir the simmering water in a circular motion then gently place the eggs into the water. (You can poach multiple eggs at once, being careful not to overcrowd the pan.) Cook the eggs in the water for 3-5 minutes, gently flipping over about halfway through until the whites are firm. Remove the eggs with a slotted spoon onto a paper towel to drain excess water. Season with salt and pepper.
  • Serve the eggs and corned beef hash with toast and apple.

Nutrition

Calories: 453kcal | Carbohydrates: 21g | Protein: 27g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 379mg | Sodium: 1325mg | Potassium: 585mg | Fiber: 2g | Sugar: 2g | Vitamin A: 572IU | Vitamin C: 26mg | Calcium: 99mg | Iron: 4mg

Corned Beef Hash and Eggs

No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Servings 2 Serving
Calories 453 kcal

Ingredients
 
 

  • 6 oz Corned beef If desired: Remove the skin from leftover potatoes from corned beef and cabbage meal and chop small (substitute deli corned beef)
  • 2 tsp Butter
  • 2 tsp Extra-virgin olive oil
  • 1 tbsp Red onion minced
  • 1 tbsp White vinegar
  • 4 Eggs
  • 2 slices Sourdough bread toasted and buttered if desired (or bread of your choice)
  • 1 Apple sliced (Check the Fruit guide to substitute seasonal fruits)

Instructions
 

  • Add the corned beef to a food processor (or chop fine using a knife). Pulse until chopped very fine. (Be careful not to over process or it will turn into a paste).
  • Heat the butter and half of the oil in a non-stick pan over medium heat. Once hot, saute the onion until soft. Add in the corned beef and leftover potatoes turn down the heat to medium low, stir occasionally, to slowly brown the corned beef. Remove from the heat.
  • Fill a saucepan halfway with water. Bring the water to a simmer. Stir the vinegar into the water. Crack the eggs into a bowl to make sure the yolks dont break. Stir the simmering water in a circular motion then gently place the eggs into the water. (You can poach multiple eggs at once, being careful not to overcrowd the pan.) Cook the eggs in the water for 3-5 minutes, gently flipping over about halfway through until the whites are firm. Remove the eggs with a slotted spoon onto a paper towel to drain excess water. Season with salt and pepper.
  • Serve the eggs and corned beef hash with toast and apple.

Nutrition

Calories: 453kcalCarbohydrates: 21gProtein: 27gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 379mgSodium: 1325mgPotassium: 585mgFiber: 2gSugar: 2gVitamin A: 572IUVitamin C: 26mgCalcium: 99mgIron: 4mg
Tried this recipe?Let us know how it was!