Corned Beef Hash with Poached Eggs
This recipe makes 4 servings
|Per serving: about||-|
|total fat||15 g|
|sat. fat||4 g|
- Portion size: 4
Serve with a side of whole wheat toast and a tossed salad
- 1 tbsp 1tbspvegetable oil
- 1 lb 1lbpotatoes, peeled and diced (1 lb/500 g total)
- 1 1oniononions, finely chopped
- 2 2garlic clovegarlic cloves, minced
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 3 cups 3cupscoleslaw mix
- 4 slices 4slices8 oz (1 inch/5 mm thick) corned beef, diced
- 4 4eggeggs
- 2 tbsp 2tbspchopped fresh parsley
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.
Source : Canadian Living Magazine: May 2003