Corned Beef Hash
1/4 of Recipe
SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
2 tbsp butter
1 medium yellow onion (diced)
2 cups red potatoes (diced)
1 cup water
2 cups (10 oz.) cooked corned beef (diced)
In a pan over medium-high heat, add 1 tbsp of butter.
Add onion and cook for around 4-6 minutes.
Add red potato and water to pan.
Increase heat to a boil, then reduce to a simmer and cover for around 8-10 minutes or until potatoes are soft.
Uncover and continue to cook until all water is evaporated.
Add corned beef and any remaining butter.
Increase heat to medium and cook for around 3-5 minutes.
Stir and continue to cook until corned beef is brown and slightly crispy but be careful not to burn.
Evenly divide hash into 4 servings.
Cook eggs in skillet and evenly place one egg on each serving of hash to come as close as possible to the given macros.