Description
A hearty and delicious corned beef hash topped with eggs and fresh parsley.
Ingredients
Scale
- 2 tablespoons canola oil
- 2 each Yukon gold potatoes (scrubbed and cut into 1/4-inch cubes)
- 1 1/2 teaspoons kosher salt (divided)
- 3 cups green cabbage (thinly chopped)
- 1 each medium yellow onion (diced)
- 3 each medium carrots (peeled and diced)
- 1 pound cooked thick-cut corned beef (chopped into 1/4-inch pieces)
- 4–6 each large eggs
- to taste chopped fresh parsley (for garnish)
Instructions
- Place the potatoes in a medium saucepan and cover with at least 2 inches of cold water. Bring to a steady simmer over medium-high heat until fork-tender, about 8 to 10 minutes. Drain and air dry on a kitchen towel for 10 minutes.
- Heat the oil in a large skillet over medium heat. Arrange the potatoes in a single layer, sprinkle with ½ teaspoon salt, and cook undisturbed until browned, about 7 to 8 minutes. Flip and brown on the other side.
- Add cabbage, onion, carrots, corned beef, and the remaining ½ teaspoon salt. Cook until vegetables are softened, about 5 to 7 minutes.
- Make wells in the vegetable mixture, crack an egg into each well, and cover until the eggs set, or fry eggs separately and add on top.
Notes
- This dish can be garnished with chopped fresh parsley for added flavor and color.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 200mg