Corned Beef Hash 2-Carb Recipe

Ingredients:

2 tsp canola oil
1 large onion, chopped
4 cups diced cooked potatoes,
or frozen hash brown potatoes
1 cup chopped lean corned beef brisket
1/2 cup reduced-sodium chicken broth
1/4 cup chopped fresh parsley
Salt & ground black pepper, to taste
4 large eggs

Directions:

1. In a large cast iron skillet, heat oil over medium high heat. Add onions and saute until they start to brown( 5 to 8 minutes). Add potatoes and cook, stirring, until they begin to brown and become crusty (about 8 minutes longer). 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 4 plates. Place eggs on top of hash.

Yield: 4 Servings Carbs: 2 Per Serving