EatingWell: Hash and egg a perfect combo for any mealtime

A comforting dish with a healthier profile, this hash and egg dish is great for breakfast or brunch and even satisfying served as a light dinner.

Corned Beef Hash

Serves 4

Active Time: 35 minutes

Total Time: 35 minutes

2 teaspoons canola oil

1 large onion, chopped

4 cups diced cooked potatoes, or frozen hash-brown potatoes

1 cup chopped lean corned beef brisket (4 ounces)

1/2 cup reduced-sodium chicken broth

1/4 cup chopped fresh parsley

Salt & freshly ground black pepper, to taste

4 large eggs

1. In a large cast-iron skillet, heat oil over medium-high heat. Add onion and saute until it starts to brown, 5 to 8 minutes. Add potatoes and cook, stirring, until they brown in spots and become crusty, about 8 minutes more. Stir in corned beef and broth and cook, scraping up any browned bits, until liquid is absorbed, 5 to 8 minutes. Add parsley and season with salt and pepper.

2. Meanwhile, fill a large skillet with 2 inches salted water and bring to a gentle simmer. Break eggs, one at a time, onto a saucer and slide into the simmering water. Poach eggs until set to desired firmness, 4 to 5 minutes.

3. Divide hash among four plates. Place eggs on top of hash.

Tasty tip: Tip: When shopping for corned beef, look for leaner cuts with 1 gram fat per ounce; an ounce of regular corned beef can have up to 5 grams.

Recipe nutrition per serving: 315 Calories, Total Fat: 12 g, Saturated Fat: 3 g, Cholesterol: 213 mg, Carbohydrates: 35 g, Fiber: 3 g, Total Sugars: 3 g, Protein: 15 g, Sodium: 500 mg, Potassium: 723 mg, Iron: 2 mg, Folate: 53 mcg, Calcium: 56 mg, Vitamin A: 591 IU, Vitamin C: 19 mg.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)