Corned Beef Hash

A comforting St Patrick's dish with a healthier profile.

                                ----Cook Because You Can

2     teaspoons canola oil

1     large onion, chopped

4     cups diced cooked potatoes, or frozen hash-brown potatoes

1     cup chopped lean corned beef brisket, (4 ounces, see Tip)

1/2  cup reduced-sodium chicken broth

1/4  cup chopped fresh parsley

Salt & freshly ground black pepper, to taste

4     large eggs

In a large cast-iron skillet, heat oil over medium-high heat. Add onion and saute until it starts to brown, 5 to 8 minutes. Add potatoes and cook, stirring, until they brown in spots and become crusty, about 8 minutes more. Stir in corned beef and broth and cook, scraping up any browned bits, until liquid is absorbed, 5 to 8 minutes. Add parsley and season with salt and pepper.

Meanwhile, fill a large skillet with 2 inches salted water and bring to a gentle simmer. Break eggs, one at a time, onto a saucer and slide into the simmering water. Poach eggs until set to desired firmness, 4 to 5 minutes.

Divide hash among 4 plates. Place eggs on top of hash.

Tip: Corned beef can be purchased at your supermarket deli. Be sure to specify lean: it has 1 gram fat per ounce and an ounce of regular corned beef has 5 grams fat.

Nutrition Per serving: 320 calories; 13 g fat ( 4 g sat , 6 g mono ); 240 mg cholesterol; 36 g carbohydrates; 15 g protein; 3 g fiber; 493 mg sodium; 695 mg potassium.

Carbohydrate Servings: 2