Hash and Eggs
Loaded with red potatoes and deli corned beef, this lightened version of corned beef hash delivers fresh flavors and a dose of fiber. It's so spot on, you'll swear you're in a diner!
1 large onion, chopped
1 tablespoon canola oil
6 medium red potatoes (about 1 1/2 pounds), cut into 1/2-inch cubes
1/4 cup water
3 (2 ounce) packages thinly sliced deli corned beef, coarsely chopped
1/4 teaspoon pepper
In a large nonstick skillet, saute onion in oil until tender. Stir in potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until potatoes are tender. Stir in corned beef and pepper; heat through.
Meanwhile, in a large nonstick skillet coated with cooking spray, fry eggs as desired. Serve with corned beef hash.
1 cup corned beef hash with 1 egg equals 301 calories, 12 g fat (3 g saturated fat), 239 mg cholesterol, 652 mg sodium, 31 g carbohydrate, 4 g fiber, 18 g protein.