A classic Irish comfort food, this version is healthier but tastes just as good. Use left-over corned beef from your St. Patrick’s Day dinner or purchase corned beef at your supermarket deli. Be sure to specify that you want it lean, which has only 1 gram of fat per ounce compared to 5 grams of fat per ounce in regular corned beef. If using corned beef from dinner remove all fat before chopping.

According to the dictionary “hash” refers to a dish of chopped meat, potatoes, and sometimes vegetables, usually browned.

Serve Corned Beef Hash with poached eggs and toast for breakfast or dinner.

2 teaspoons canola oil
1 large onion, chopped
1 red bell pepper, ribs and seeds removed, chopped
4 cups diced cooked potatoes or frozen hash brown potatoes
1 cup chopped lean corned beef brisket (4 ounces)
1/2 cup chicken broth or beef broth made with 1/2 cup boiling water and 3/4 teaspoon Watkins Chicken Soup Base or Watkins Beef Soup Base
1/4 cup chopped fresh parsley
Salt and Watkins Black Pepper to taste
4 large eggs

2. Add potatoes and cook, stirring, until they brown in spots and become crusty, about 8 minutes more.

3. Stir in corned beef and broth. Cook, scraping up any browned bits, until liquid is absorbed, 5-8 minutes. Add parsley and season with salt and pepper.

4. Meanwhile, fill a large skillet with 2 inches slightly 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, 4-5 minutes. Or poach eggs in an egg poacher.

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

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