Corned Beef Hash with Poached Eggs
Serve with a side of whole wheat toast and a tossed salad
Servings: 4
Ingredients:
Corned Beef Hash with Poached Eggs
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| cal | lt;bgt;Per serving:lt;/bgt; 304 |
| pro | 19 g |
| total fat | 15 g |
| sat. fat | 4 g |
| carb | 24 g |
| fibre | 3 g |
| chol | 242 mg |
| sodium | 878 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 16% |
| vit A | 19% |
| vit C | 35% |
| folate | 24% |
Suggested Recipes
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1 tbsp (15 mL) vegetable oil
2 potatoes, peeled and diced (1 lb/500 g total)
1 onion, finely chopped
2 cloves garlic, minced
1/4 tsp (1 mL) each salt and pepper
3 cups (750 mL) coleslaw mix
4 slices (1/4 inch/5 mm thick) corned beef (8 oz/250 g), diced
4 eggs
2 tbsp (25 mL) chopped fresh parsley
Preparation:
In large nonstick skillet, heat oil over medium-high heat; fry potatoes, stirring often, until golden, about 8 minutes.
Add onion, garlic, salt and pepper; cook over medium heat until onion is softened, about 2 minutes.
Spread coleslaw mix evenly over potato mixture; sprinkle with 2 tbsp (25 mL) water. Cover and steam until no liquid remains and coleslaw is tender-crisp, about 3 minutes.
Add corned beef, stirring to combine; press with spatula to compress. Cook over medium-low heat, without stirring, until bottom is browned and crisp, 10 minutes.
Meanwhile, in shallow saucepan, bring 2 inches (5 cm) water to boil; reduce heat to simmer. Break each egg into small dish and gently slip into water; cook until desired doneness, 3 to 5 minutes for soft-poached. Remove with slotted spoon and blot bottom of spoon on towel. Spoon hash onto plates; top with eggs. Sprinkle with parsley.
Additional Information
Tags:
Main Course; Meat-Beef; Eggs; Vegetables; Boil/Simmer; Fry; Make It Tonight;
Source
Canadian Living Magazine: May 2003
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