American · Breakfast
Corned Beef Hash Breakfast Bowl (Low-Calorie)
Lean corned beef seared with potato, onion and bell pepper in minimal oil, then combined with roasted butternut squash and wilted spinach. Smoked paprika, scallion and lemon juice finish this lighter American breakfast hash, served in a bowl topped with a poached egg.
$4
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
390Calories
36.1gProtein
17.3gFat
27.8gCarbs
8.9gSugar
6gFiber
1619mgSodium
315mgChol
6.1gSat Fat
625mgPotassium
72mgCalcium
3.4mgIron
1.6mcgVitamin B12
42mgVitamin C
gluten-free
low-calorie
protein-rich
high-fiber
low-calorie
breakfast-smoothies
Instructions
1
Prep
Dice the corned beef, potato, onion and bell pepper; cube the butternut squash small; slice the scallion.
2
Roast
Toss squash with a few drops of oil on a lined tray and roast at 425°F for 15 minutes until edges brown and a fork slides through.
3
Sear
Parboil potato 5 minutes then drain; sauté onion and pepper in remaining oil over medium-high 3 minutes, add potato and corned beef, crisp 5 minutes until golden.
4
Bloom
Stir smoked paprika into hash over medium 1 minute until toasted, add spinach and wilt 1 minute, fold through roasted squash until warmed.
5
Poach
Cook egg in barely simmering water for 3 minutes until white sets and yolk remains runny.
6
Plate
Pile hash into a bowl, top with poached egg, scatter scallion, finish with lemon juice and black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g lean corned beef
- 5.2 oz150g potato
- 4 oz110g onion
- 4 oz110g bell pepper
- 7 oz200g butternut squash
- 2 cup60g fresh spinach
- 22 large eggs
- 1 tsp1 tsp olive oil
- 1 tsp1 tsp smoked paprika
- 22 scallion
- 2 tsp2 tsp lemon juice
- a pinch of black pepper
