Corned Beef Potato Hash

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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 Serving
Calories: 359kcal

Ingredients

  • 2 cups Potatoes diced
  • 2 tbsp Butter
  • 4 tsp Extra-virgin olive oil
  • 2 tbsp Red onion minced
  • 4 tbsp Green bell pepper chopped
  • 1 tsp Paprika
  • 4 oz Deli corned beef chopped fine
  • 8 Eggs
  • 4 slices Sourdough bread toasted and buttered (or bread of your choice)
  • 1 cup Strawberries sliced (Check the Fruit guide to substitute seasonal fruits)

Instructions

  • In a pot of salted boiling water cook the potatoes until they start to become tender. Drain well.
  • Heat the butter and half the oil in a non-stick pan over medium heat. Sauté the potatoes, onion, pepper, paprika until the onions and peppers are soft. Season with salt and pepper to taste. Add the corned beef and saute for 3 - 4 minutes longer.
  • Heat the remaining 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 and butter it if desired.
  • Serve the eggs and hash with toast and strawberries.

Nutrition

Calories: 359kcal | Carbohydrates: 18g | Protein: 19g | Fat: 23g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 358mg | Sodium: 666mg | Potassium: 337mg | Fiber: 2g | Sugar: 4g | Vitamin A: 690IU | Vitamin C: 37mg | Calcium: 99mg | Iron: 3mg

Corned Beef Potato Hash

No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 Serving
Calories 359 kcal

Ingredients
 
 

  • 2 cups Potatoes diced
  • 2 tbsp Butter
  • 4 tsp Extra-virgin olive oil
  • 2 tbsp Red onion minced
  • 4 tbsp Green bell pepper chopped
  • 1 tsp Paprika
  • 4 oz Deli corned beef chopped fine
  • 8 Eggs
  • 4 slices Sourdough bread toasted and buttered (or bread of your choice)
  • 1 cup Strawberries sliced (Check the Fruit guide to substitute seasonal fruits)

Instructions
 

  • In a pot of salted boiling water cook the potatoes until they start to become tender. Drain well.
  • Heat the butter and half the oil in a non-stick pan over medium heat. Sauté the potatoes, onion, pepper, paprika until the onions and peppers are soft. Season with salt and pepper to taste. Add the corned beef and saute for 3 - 4 minutes longer.
  • Heat the remaining 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 and butter it if desired.
  • Serve the eggs and hash with toast and strawberries.

Nutrition

Calories: 359kcalCarbohydrates: 18gProtein: 19gFat: 23gSaturated Fat: 8gTrans Fat: 1gCholesterol: 358mgSodium: 666mgPotassium: 337mgFiber: 2gSugar: 4gVitamin A: 690IUVitamin C: 37mgCalcium: 99mgIron: 3mg
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