Forget green eggs and ham; try this for breakfast on St. Patrick’s Day. Using corned beef is a great way to incorporate classic Irish ingredients and flavors without having to add green food coloring to something.
| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons olive oil
- 1 pound baby red potatoes, quartered
- Kosher salt and cracked black pepper
- 1 Spanish onion, roughly chopped
- 1 red bell pepper, chopped
- 1 cup shredded cabbage
- 2 tablespoons Worcestershire sauce
- 8 ounces corned beef, thinly sliced crosswise into strips
- 1/4 cup heavy cream
- 4 large eggs
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the potatoes, sprinkle with salt and pepper and saute until golden brown, 10 to 12 minutes.
- Add the onions and peppers and continue cooking an additional 5 minutes. Add the cabbage and Worcestershire sauce and saute until the vegetables are tender, about 3 minutes longer. Stir in the corned beef and cream and reduce the heat to medium-low.
- Crack the eggs over the hash. Cover with a lid and cook until the eggs are set, 8 to 10 minutes. Serve the hash divided among 4 plates.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 439 |
| Total Fat | 29 g |
| Saturated Fat | 9 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 18 g |
| Cholesterol | 237 mg |
| Sodium | 876 mg |