Healthy Corned Beef Hash with Fried Eggs
Transform your breakfast with this **Healthy Corned Beef Hash with Fried Eggs**, a fresh and flavorful take on a classic comfort dish. Packed with vibrant ingredients like diced potatoes, red bell peppers, zucchini, and lean corned beef, this hash strikes the perfect balance between hearty and wholesome. Seasoned with a hint of smoky paprika and paired with perfectly fried eggs, it’s an energizing start to your day that’s both nutrient-rich and satisfying. Ready in just 40 minutes, this one-pan wonder is ideal for busy mornings or a weekend brunch. Customize with a sprinkle of fresh parsley for brightness and a dash of hot sauce for a spicy kick. Perfect for those seeking a lighter twist on tradition, this dish is a deliciously healthy way to fuel your day!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, diced into 1/2-inch cubes
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1.5 cups lean corned beef, shredded or diced
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 0.25 teaspoon salt
- 4 eggs
- 2 tablespoons chopped fresh parsley (optional, for garnish)
- 1 tablespoon hot sauce (optional, for serving)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3-4 minutes, or until softened and translucent. Add the minced garlic and cook for 1 minute, stirring frequently.
Add the diced potatoes to the skillet and stir well. Cover the skillet and allow the potatoes to cook for 8-10 minutes, stirring occasionally, until they start to soften.
Stir in the diced red bell pepper and zucchini. Cook for an additional 5-7 minutes until all the vegetables are tender.
Add the shredded or diced lean corned beef to the skillet along with paprika, black pepper, and salt. Stir to combine, and cook for 2-3 minutes until the corned beef is warmed through.
In a separate nonstick skillet, heat 1 tablespoon of olive oil over medium heat.
Crack the eggs into the skillet and cook to your desired doneness (sunny-side up or over-easy). Remove from heat.
Divide the corned beef hash among four plates. Top each portion with a fried egg.
Garnish with chopped fresh parsley and serve with hot sauce, if desired.
Nutrition Facts
Calories |
1671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.1 g | 142% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 994 mg | 331% | |
| Sodium | 4690 mg | 204% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 15.7 g | ||
| Protein | 108.7 g | 217% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 240 mg | 18% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2478 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
