Serve with a side of whole wheat toast and a tossed salad
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2003
Ingredients
Method
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.
Nutritional facts Per serving: about
- Sodium 878 mg
- Protein 19 g
- Calories 304.0
- Total fat 15 g
- Cholesterol 242 mg
- Saturated fat 4 g
- Total carbohydrate 24 g
%RDI
- Iron 16.0
- Folate 24.0
- Calcium 6.0
- Vitamin A 19.0
- Vitamin C 35.0
