Corned Beef Hash and Eggs

Chef Marie

  • 4 oz. lean corned beef, diced
  • 3 tsp. canola oil
  • 1/2 medium onion, diced
  • 1/2 medium carrot, diced
  • 1 cup cooked and diced potatoes
  • 4 eggs
  • 4 bread slices
  • Salt and cayenne pepper to taste

    Heat 2 tsp. oil in a large sauté pan over medium heat. Add the onion, carrot and briefly sauté. Add the corned beef, potatoes and cook for 8 minutes or until golden brown, stirring occasionally. Season to taste and keep warm over low heat.

    In another pan, heat 1 tsp. oil over medium heat. Add the eggs and sprinkle salt and cayenne pepper to taste. Cook until set. Meanwhile toast the bread slices and then serve immediately with prepared corned beef.

    Options for a healthier meal: Add 1/2 medium red bell pepper or 1 diced tomato and 1 cup chopped spinach with the corned beef mixture.

    Makes 2 servings