Loaded with red potatoes and deli corned beef, our lightened up version of corned beef hash delivers fresh flavors and a dose of fiber. It's so spot on, you'll swear you're in a diner! Taste of Home Test Kitchen
- 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, coarsely chopped
- 1/4 teaspoon pepper
- 4 large 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.
Originally published as Makeover Hash and Eggs in Healthy Cooking February/March 2010, p20
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