Corned Beef Hash

INGREDIENTS

• 2 teaspoons canola oil
• 1 large onion, chopped
• 2 cups diced cooked potatoes
• 1/2 cup chopped lean corned beef brisket (3 ounces, see Tip)
• 1/4 cup reduced-sodium chicken broth
• 1 TBL chopped fresh parsley
• Salt & freshly ground black pepper to taste
• 4 medium eggs
• TIP: Corned beef can be purchased at your supermarket deli.   Be sure to specify lean: LEAN has ONLY 1 gram fat per ounce.  REGULAR Corned Beef has 5 grams fat.

STEP BY STEP

1. In a large cast-iron skillet, heat oil over medium-high heat.
2. Add onion and sauté until it starts to brown, 5 to 8 minutes.
3. Add potatoes and cook, stirring, until they brown in spots and become crusty, about 8 minutes more.
4. Stir in corned beef and broth and cook, scraping up any browned bits, until liquid is absorbed, 5 to 8 minutes.
5. Add parsley and season with salt and pepper.
6. Meanwhile, POACH FOUR EGGS
7. Divide hash among 4 plates. Place eggs on top of hash.