Corned Beef Hash With Eggs Recipe

Recipe By The Spruce Eats

Corned beef is a type of cured meat, usually brisket or beef round primal cut, that is slowly cooked in water and spices for extended periods of time, resulting in a tender and juicy meat that can be sliced for different types of preparations. The particular pink color of the meat comes from the addition of prague powder, but more natural ways of cooking it use celery juice instead. This fantastic recipe, which we are using with their permission, comes from the reader's digest 30 minute cookbook and uses corned beef in a decadent breakfast along with eggs, potatoes, and tender veggies. This country breakfast favorite is hearty enough for a dinner meal, served with toast and butter and a strong cup of coffee.

4.7
11 Rating -
Rate
Non Vegdiet
35minstotal
10minsPrep
25minsCook
35m.total
10m.Prep
25m.Cook
Corned Beef Hash With Eggs
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ingredients serve

Ingredients for Corned Beef Hash With Eggs Recipe

  • 3/4 Medium size all purpose potatoes
  • 2 ounce Cooked corned beef
  • 1/2 Medium size yellow onions
  • 1/4 Green Bell Pepper
  • 0.06 cup Milk
  • 1/2 tablespoon All purpose flour
  • 3/4 tablespoon Vegetable Oil
Nutrition
value
410
calories per serving
25 g Fat22 g Protein25 g Carbs3 g FiberOther

Current Totals

  • Fat
    25g
  • Protein
    22g
  • Carbs
    25g
  • Fiber
    3g

MacroNutrients

  • Carbs
    25g
  • Protein
    22g
  • Fiber
    3g

Fats

  • Fat
    25g

Vitamins & Minerals

  • Calcium
    77mg
  • Iron
    3mg
  • Vitamin A
    130mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    87mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    83mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    61mg
  • Manganese
    < 1mg
  • Phosphorus
    300mg
  • Selenium
    28mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By The Spruce Eats