1¼ lb potatoes, (about 3 medium), cut into ½-inch cubes
3 tbsp butter
¾ cup celery, finely chopped
¾ lb corned beef, cooked, cut into ½-inch cubes
2¼ tbsp spring onions, minced
¼ tsp ground black pepper, to taste
2 tbsp cilantro, fresh, minced
To Serve:
2 eggs, cooked sunny-side up
For Garnish:
⅛ tsp spring onions, minced
Place the potatoes in a saucepan, then add water to cover. Bring to a boil.
Reduce heat. Cook uncovered for 6 to 8 minutes just until tender, then drain.
In a large nonstick skillet, heat the butter over medium-high heat. Add the celery and cook for 4 to 6 minutes until crisp-tender.
Stir in the corned beef and cook for 1 to 2 minutes until heated through.
Add the potatoes and cook for 6 to 8 minutes, turning occasionally, until lightly browned.
Sprinkle the hash with cilantro, black pepper, and spring onions. Toss and stir to combine.
Garnish with spring onions, then serve with eggs. Enjoy!
If you prefer bell peppers to be cooked, add them before putting the skillet in the oven, rather than adding them later. You can also use parsley instead. For the potatoes, you want to boil it long enough that you can easily stick a fork in it. If not, you will have undercooked hash browns for breakfast.
Sugar: 2g
:
Calcium: 49mg
Calories: 389kcal
Carbohydrates: 26g
Cholesterol: 128mg
Fat: 23g
Fiber: 4g
Iron: 3mg
Monounsaturated Fat: 11g
Polyunsaturated Fat: 3g
Potassium: 946mg
Protein: 18g
Saturated Fat: 7g
Sodium: 1190mg
Trans Fat: 1g
Vitamin A: 631IU
Vitamin C: 52mg
