|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||34%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 40g||14%|
|Dietary Fiber 5g||18%|
|*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 hash with eggs is a country breakfast favorite is hearty enough for a dinner meal.
Reader's Digest 30 Minute Cookbook
- 3 medium-size all-purpose potatoes (cooked, peeled, and cut into 1/2-inch cubes)
- 8 ounces cooked corned beef (cut into 1/2-inch cubes)
- 2 medium-size yellow onions (chopped)
- 1 green bell pepper (chopped)
- 1/4 cup milk
- 2 tablespoons all-purpose flour
- 2 tablespoons parsley (chopped)
- 3 tablespoons vegetable oil
- 4 large eggs
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, 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, about 10 more minutes.
Using the back of a spoon, make four 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 wedges, garnish with chopped parsley, if desired and serve immediately.
Recipe Source: (Reader's Digest)
Reprinted with permission.