Corned Beef Hash
Ingredients
The hash
-
2
tablespoons
canola oil
-
1
pound
Yukon gold potatoes, scrubbed and cut into 1/4-inch cubes
-
1½
teaspoons
kosher salt, divided
-
3
cups
thinly chopped green cabbage
-
1
medium
yellow onion, diced
-
3
medium
carrots, peeled and diced
-
1
pound
cooked thick-cut corned beef, chopped into 1/4-inch pieces
The eggs and garnish
-
4 to 6
large
eggs
-
to taste
chopped fresh parsley
Instructions
- Simmer potatoes in cold water until fork-tender, about 8 to 10 minutes.
- Drain and air dry the potatoes for 10 minutes.
- Heat oil in a skillet and brown the potatoes on both sides.
- Stir in cabbage, onion, carrots, corned beef, and remaining salt; cook until vegetables are softened.
- Make wells in the mixture and crack eggs into them, or fry eggs separately and add to the hash.
- Garnish with parsley before serving.
Nutrition Facts (estimated)
Servings
6
Calories
305
Total fat
19g
Total carbohydrates
17g
Total protein
17g
Sodium
20mg
Cholesterol
150mg
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