St. Patrick’s Day Corned Beef Hash Recipe

Adapted from

Serves 4 


  •  2 teaspoons olive oil
  • 1 large onion, chopped
  • 4 cups diced, cooked potatoes 
  • 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


  1. In a large skillet (cast iron if available), heat oil over medium-high heat. 
  2. Add onion and sauté until it starts to brown, about 5 minutes.  
  3. Add potatoes and cook, stirring, until they brown in spots and become crusty, about 8 minutes.  
  4. Stir in corned beef and broth and cook, scraping up any browned bits, until liquid is absorbed, 5 to 8 minutes.
  5. Add parsley and season with pepper. 
  6. 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.
  7. Divide hash among 4 plates. Place eggs on top of hash.

Per Serving:

316 calories; protein 15g; carbohydrates 35.6g; saturated fat 3.6g

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