St. Patrick’s Day Corned Beef Hash Recipe

Adapted from EatingWell.com

Serves 4 

Ingredients

•  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

Directions

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

Click here for more heart healthy recipes.