Corned Beef Hash

A comforting dish with a healthier profile.

RECIPE INGREDIENTS
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

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.

DIRECTIONS
In a large cast-iron skillet, heat oil over medium-high heat. Add onion and sauté 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.