|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||34%|
|Saturated Fat 6g||31%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 4g||15%|
|Total Sugars 6g|
|Vitamin C 36mg||181%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Corned beef is a type of cured meat, usually brisket or beef round primal cut, that is slowly cooked in water and spices for extended periods of time, resulting in a tender and juicy meat that can be sliced for different types of preparations. The particular pink color of the meat comes from the addition of Prague powder, but more natural ways of cooking it use celery juice instead.
This fantastic recipe, which we are using with their permission, comes from the Reader's Digest 30 Minute Cookbook and uses corned beef in a decadent breakfast along with eggs, potatoes, and tender veggies. This country breakfast favorite is hearty enough for a dinner meal, served with toast and butter and a strong cup of coffee.
3 medium potatoes, cooked, peeled, and cut into 1/2-inch cubes
8 ounces cooked corned beef, cut into 1/2-inch cubes
2 medium yellow onions, chopped
1 green bell pepper, chopped
1/4 cup milk
2 tablespoons all-purpose flour
3 tablespoons vegetable oil
4 large eggs
2 tablespoons chopped parsley, optional
Gather the ingredients.
In a large bowl, combine potatoes, corned beef, onions, bell pepper, milk, flour, and parsley.
In a large skillet, preferably with nonstick coating, heat oil over moderate heat.
Add the hash mixture and, using a spatula, pack it down firmly to form a solid cake.
Cook the hash until the underside begins to brown, or about 10 minutes. Reduce the heat to low.
Continue cooking the hash, shaking the skillet occasionally to prevent it from sticking, until the underside is crusty and well browned, or about 10 more minutes.
Using the back of a spoon, make 4 indentations in the hash.
One at a time, break eggs into a saucer and slip them into the indentations. Increase the heat to moderate, cover the skillet and cook until the eggs are just set, about 6 minutes.
Cut the hash into 4 wedges, garnish with chopped parsley if using, and serve immediately.
Serve with toast and butter and enjoy!