Corned Beef Hash and Eggs

Prep Time 5

Cook Time 20

Servings Serving

Calories 453kcal

6 oz Deli corned beef pulsed in a blender or chopped very fine
2 tsp Butter
2 tsp Extra-virgin olive oil
1 tbsp Red onion minced
4 Eggs
2 slices Sourdough bread toasted and buttered if desired (or bread of your choice)
1 Mandarin Orange peeled and sectioned (Check the Fruit guide to substitute seasonal fruits)

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 turn down the heat to medium low, stir occasionally, to slowly brown the corned beef. Remove from the heat.
Heat the remaining oil in a non-stick an 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. Cover with a lid and add a tablespoon or two of water to help firm up the whites of the eggs. While the eggs are cooking, toast the bread.
Serve the eggs and corned beef hash with toast and orange.