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Makeover Hash and Eggs Recipe
Makeover Hash and Eggs Recipe photo by Taste of Home

Makeover Hash and Eggs Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 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 Eggland's Best Eggs

Nutritional 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.

Directions

  1. 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.
  2. 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

Nutritional 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.

Reviews for Makeover Hash and Eggs

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   (2)
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MY REVIEW
Reviewed Feb. 3, 2010

Loved this. However, 1/4 cup water was not nearly enough. I kept adding water. I also added a splash of Worcestershire sauce, more black pepper, and a bit of Herbes de Provence for a little more flavor. It made closer to 8 servings than 4.

MY REVIEW
Reviewed Jan. 26, 2010

I just made this for breakfast this morning. My husband and I both enjoyed it, and it's a fairly simple recipe, so I know I'll be making this one again.

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