Corned Beef and Cabbage Breakfast Skillet with Sweet Potatoes and Eggs
User Reviews
5.0
6 reviews
Excellent
Corned Beef and Cabbage Breakfast Skillet with Sweet Potatoes and Eggs
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This Corned Beef and Cabbage Breakfast Skillet features sweet potatoes and eggs, and is great for a healthy cheap dinner, too. A veggie-packed way to start your day, with only 4 main ingredients, one skillet, and done in 25 minutes!
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Ingredients
- 3 tablespoons butter divided
- 2 cups shredded cabbage (about ¼ of a large head, or leftovers, see notes)
- 1 medium sweet potato diced into ½-inch cubes, about 2 cups.
- kosher salt and black pepper to taste
- 4 oz. corned beef leftover homemade, deli, or canned, shredded or diced (see notes)
- 4 eggs
- fresh chopped parsley for garnish (optional)
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Instructions
- Melt 2 tablespoons of the butter in a in a large skillet over medium-high heat. Add the sweet potatoes and cabbage. Season with salt and pepper, and stir. Cook over medium heat, stirring occasionally, until sweet potatoes are fully cooked and cabbage is softened (about 10 minutes or so).
- Turn the heat down to medium-low. Stir in the corned beef. Make four spaces in the mixture down to the surface of the skillet, and add a ¼ tablespoon of butter to each space. Crack an egg into each space. Cover the skillet with a lid, and allow the eggs to cook until the whites are set and the yolks are done to your liking (about 5 minutes, give or take).
- Garnish with parsley and serve. See notes for oven-baked alternative.
Notes
- For a larger portion, you may be able to squeeze a couple more eggs in a 12-inch skillet. Or, you can oven-bake it (see next note).
- You can bake this in the oven. In a large baking dish or sheet pan, roast the veggies tossed with 2 tablespoons oil, salt, and pepper at 425 degrees F for about 25 minutes, or until fully softened and starting to brown, stirring once halfway through cooking. Add the corned beef and stir together. Create a well for each egg and crack the eggs into the wells. Return to the oven and bake until the whites of the eggs are set and the yolks are cooked to your liking (about 10 minutes or so). You can do more than 4 eggs depending on how big your baking dish is, which is great for cooking a larger portion, as well as more veggies.
- Make it vegetarian: simply omit the corned beef (you could use a vegetarian bacon or other meat substitute, if you want to).
- Make it dairy-free: use ghee or oil instead of butter.
- Use leftover corned beef and cabbage to make this recipe, if you have some leftover from St. Patrick's Day! Just omit the raw cabbage, and add the cooked cabbage and the corned beef after the sweet potatoes have finished cooking, then proceed as directed.
Nutrition Information
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Calories
503kcal
(25%)
Carbohydrates
28g
(9%)
Protein
22g
(44%)
Fat
34g
(52%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
403mg
(134%)
Sodium
1025mg
(43%)
Potassium
795mg
(23%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
17100IU
(342%)
Vitamin C
44mg
(49%)
Calcium
120mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Calories | 503kcal | 25% |
| Carbohydrates | 28g | 9% |
| Protein | 22g | 44% |
| Fat | 34g | 52% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 403mg | 134% |
| Sodium | 1025mg | 43% |
| Potassium | 795mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 17100IU | 342% |
| Vitamin C | 44mg | 49% |
| Calcium | 120mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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