American · Breakfast
Corned Beef Hash and Eggs (High-Protein)
Diced corned beef is crisped with potato, onion and bell pepper on a hot skillet until browned, then topped with fried eggs and cottage cheese for a protein lift. Smoked paprika and black pepper season the hash, finished with parsley scattered over the runny yolks.
$5
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
918Calories
63.2gProtein
58.6gFat
31.1gCarbs
6.7gSugar
5.2gFiber
2446mgSodium
1032mgChol
20.1gSat Fat
612mgPotassium
142mgCalcium
4.2mgIron
3.8mcgVitamin B12
28mgVitamin C
protein-rich
gluten-free
high-fiber
high-protein
Instructions
1
Prep
Dice the potato, onion, bell pepper and corned beef into small even cubes. Roughly chop the parsley for finishing.
2
Fry
Heat the olive oil in a skillet over medium-high and add the potato, spreading it flat and cooking 6 to 8 minutes until golden and fork-tender.
3
Sauté
Add the onion and bell pepper and cook over medium 3 to 4 minutes until the onion turns translucent and softens through.
4
Crisp
Stir in the corned beef, smoked paprika and black pepper, press flat and cook over medium-high 5 to 6 minutes, turning once, until a deep crust forms.
5
Fry
Crack the three eggs into wells in the hash, cover and cook over medium 3 to 4 minutes until whites set and yolks stay runny.
6
Plate
Slide onto a plate, top with cottage cheese and scatter parsley over the runny yolks.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g corned beef
- 11 oz311g potato
- 2.8 oz80g onion
- 3.6 oz100g bell pepper
- 66 large eggs
- 7 oz200g cottage cheese
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp parsley
