1 cup chopped lean corned beef brisket (4 ounces) *Tip: When purchasing, choose a lean meat; it has 1 gram fat per ounce versus an ounce of regular corned beef which has 5 grams fat. Avoid brined meat, which will have a higher sodium content.*
½ cup reduced-sodium or homemade chicken broth
¼ cup chopped fresh parsley
Freshly ground black pepper, to taste
4 large eggs
In a large skillet (cast iron if available), heat oil over medium-high heat.
Add onion and sauté until it starts to brown, about 5 minutes.
Add potatoes and cook, stirring, until they brown in spots and become crusty, about 8 minutes.
Stir in corned beef and broth and cook, scraping up any browned bits, until liquid is absorbed, 5 to 8 minutes.
Add parsley and season with pepper.
Meanwhile, fill a large skillet with 2 inches water and bring to a gentle simmer. Break eggs, one at a time, onto a saucer and slide into the simmering water. Poach eggs until set to desired firmness, 4 to 5 minutes.
Divide hash among 4 plates. Place eggs on top of hash.
316 calories; protein 15g; carbohydrates 35.6g; saturated fat 3.6g