Recipe of the Week - Corned Beef Hash

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Corned Beef Veggie Hash with eggs for breakfast or brunch. Adding chopped veggies makes it even healthier!

INGREDIENTS

  • 1 tablespoon olive oil

  • 1 medium onion, finely chopped (about 1 cup)

  • 2 cups chopped cooked potatoes, preferably Yukon gold 1/2-inch dice

  • 1/2 cup finely chopped carrots

  • 1 cup finely diced green bell pepper

  • 1/2 teaspoon Kosher salt

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon sweet paprika

  • freshly ground black pepper

  • 2 cups finely chopped, cooked lean corned beef (9 oz)

INSTRUCTIONS

  • Heat oil in a large nonstick skillet on medium heat.

  • Add the onion, bell pepper and carrots and cook 5 minutes, until the onions are translucent and the veggies are tender.

  • Mix in the potatoes, season with salt, garlic powder, paprika and black pepper.

  • Cover and cook until golden, stirring about 5 to 7 minutes.

  • Add the corned beef and press down so it’s in a single layer and continue to cook uncovered until the bottom is nicely browned, stirring after a few minutes.

  • Adjust salt to taste.

  • Serve with fried or poached eggs for breakfast.

Nutrition Information

  • Serving Size: 1 Scant Cup

  • Calories: 300

  • Carbohydrates: 26 g

  • Protein: 14.5 g

  • Fat: 16 g

  • Saturated Fat: 4.5 g

  • Cholesterol: 62.5 mg

  • Sodium: 782.5 mg

  • Fiber: 3.5 g

  • Sugar: 6.5 g