Saturday, January 15, 2011

Makeover Hash and Eggs Recipe

  • 4 Servings
  • Prep/Total Time: 30 min.


  • 1 large onion, chopped
  • 1 tablespoon canola oil
  • 6 medium red potatoes (about 1-1/2 pounds), cut into 1/2-inch cubes
  • 1/4 cup water
  • 3 packages (2 ounces each) thinly sliced deli corned beef, (nitrate free) coarsely chopped
  • 1/4 teaspoon pepper
  • 4 eggs


  • In a large nonstick skillet, saute onion in oil until tender. Stir in potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in corned beef and pepper; heat through.
  • Meanwhile, in a large nonstick skillet coated with cooking spray, fry eggs as desired. Serve with corned beef hash. Yield: 4 servings.

Nutrition Facts: 1 cup corned beef hash with 1 egg equals 301 calories, 12 g fat (3 g saturated fat), 239 mg cholesterol, 652 mg sodium, 31 g carbohydrate, 4 g fiber, 18 g protein.

Makeover Hash and Eggs published in Healthy Cooking February/March 2010, p20

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