Corned Beef (Eatingwell)

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   Preparation

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   1.In a large cast-iron skillet, heat oil over medium-high heat. Add onion and saute; until it starts to brown, 5 to 8 minutes. Add potatoes and cook, stirring, until they brown in spots and become crusty, about 8 minutes more. Stir in corned beef and broth and cook, scraping up any browned bits, until liquid is absorbed, 5 to 8 minutes. Add parsley and season with salt and pepper.

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   2.Meanwhile, fill a large skillet with 2 inches salted water and bring to a gentle simmer. Break eggs, one at a time, onto a saucer and slide into the simmering water. Poach eggs until set to desired firmness, 4 to 5 minutes.

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   3.Divide hash among 4 plates. Place eggs on top of hash.

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   Nutrition

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   Per serving : 320 Calories; 13 g Fat; 4 g Sat; 6 g Mono; 240 mg Cholesterol; 36 g Carbohydrates; 15 g Protein; 3 g Fiber; 493 mg Sodium; 695 mg Potassium

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   2 Carbohydrate Serving

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   Exchanges: 2 starch, 1/2 vegetable, 2 medium-fat meat, 1/2 fat

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   Tips & Notes

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    Tip: Corned beef can be purchased at your supermarket deli. Be sure to specify lean: it has 1 gram fat per ounce and an ounce of regular corned beef has 5 grams fat.

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    Active Time: 35 minutes | Total Time: 35 minutes

No additional tips available.