Corned Beef Hash and Eggs

Prep Time 5

Cook Time 20

Servings Serving

Calories 453kcal

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)

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.