American · Breakfast
Corned Beef Hash and Eggs (Low-Calorie)
American diner classic of crispy diced potato and corned beef with onion and bell pepper, cooked in a skillet until golden and topped with a poached egg. Smoked paprika and black pepper season the hash, finished with fresh parsley and lemon juice.
$4
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
375Calories
28.7gProtein
20.8gFat
21.2gCarbs
4.9gSugar
3.4gFiber
1313mgSodium
255mgChol
7.4gSat Fat
645mgPotassium
63mgCalcium
3.5mgIron
1.1mcgVitamin B12
41mgVitamin C
gluten-free
low-carb
low-calorie
low-calorie
Instructions
1
Prep
Dice the corned beef, potato, onion and bell pepper into small even cubes; chop the parsley and set all aside.
2
Boil
Add the potato cubes to salted water over high heat and cook 5 minutes until just tender when pierced, then drain well.
3
Sauté
Heat the olive oil in a nonstick skillet over medium heat, cook onion and bell pepper 4 minutes until softened and colouring, then add potato, corned beef and smoked paprika.
4
Poach
Slide the egg into barely simmering water over medium-low heat and poach 3 minutes until the white sets but the yolk still wobbles.
5
Plate
Spoon the hash onto a plate, top with the poached egg, then scatter parsley, lemon juice, black pepper and salt.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz368g corned beef
- 6 oz170g potato
- 2/3 cup100g onion
- 1 1/3 cup200g bell pepper
- 22 large eggs
- 1 tsp1 tsp smoked paprika
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp parsley
- 2 tsp2 tsp lemon juice
- 1/2 tsp1/2 tsp black pepper
- a pinch of salt
