- 2 teaspoon(s) canola oil
- 1 large onion, chopped
- 4 cup(s) diced cooked potatoes, or frozen hash-brown potatoes
- 1 cup(s) chopped lean corned beef brisket (4 ounces) - you can buy a big chunk from the deli counter and chop
- 1/2 cup(s) reduced-sodium chicken broth
- 1/4 cup(s) chopped fresh parsley
- Salt & freshly ground black pepper, to taste
- 4 large eggs
Directions
- In a large cast-iron skillet, heat oil over medium-high heat. Add onion and sauté 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.
- 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.
- Divide hash among 4 plates. Place eggs on top of hash.
