Corned Beef Hash with Poached Eggs

Corned Beef Hash with Poached Eggs Author: Canadian Living Credits: Corned Beef Hash with Poached Eggs

Serve with a side of whole wheat toast and a tossed salad

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2003

Ingredients

  • 1 tablespoon vegetable oil
  • 1 lb potatoes peeled and diced (1 lb/500 g total)
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups coleslaw mix
  • 4 slices corned beef diced
  • 4 eggs
  • 2 tablespoons chopped fresh parsley

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
  • Fibre 0.0
  • Folate 24.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 19.0
  • Vitamin C 35.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Corned Beef Hash with Poached Eggs

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