0 from 18 votes
Corned Beef Veggie Hash
I love Corned Beef Veggie Hash with eggs for breakfast or brunch. Adding chopped veggies makes it even healthier!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 300 kcal
Course:
Breakfast , Brunch
Cuisine:
American
Ingredients
- 1 tablespoon olive oil
- 1 medium onion (finely chopped (about 1 cup))
- 2 cups chopped cooked potatoes (preferably Yukon gold 1/2-inch dice)
- 1/2 cup finely chopped carrots
- 1 cup finely diced green bell pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sweet paprika
- freshly ground black pepper
- 2 cups finely chopped (cooked lean corned beef (9 oz))
Instructions
- Heat oil in a large nonstick skillet on medium heat.
- Add the onion, bell pepper and carrots and cook 5 minutes, until the onions are translucent and the veggies are tender.
- Mix in the potatoes, season with salt, garlic powder, paprika and black pepper.
- Cover and cook until golden, stirring about 5 to 7 minutes.
- Add the corned beef and press down so it’s in a single layer and continue to cook uncovered until the bottom is nicely browned, stirring after a few minutes.
- Adjust salt to taste.
- Serve with fried or poached eggs for breakfast.
Cup of Yum
Nutrition Information
Serving
1scant cup
Calories
300kcal
(15%)
Carbohydrates
26g
(9%)
Protein
14.5g
(29%)
Fat
16g
(25%)
Saturated Fat
4.5g
(23%)
Cholesterol
62.5mg
(21%)
Sodium
782.5mg
(33%)
Fiber
3.5g
(14%)
Sugar
6.5g
(13%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 300
% Daily Value*
| Serving | 1scant cup | |
| Calories | 300kcal | 15% |
| Carbohydrates | 26g | 9% |
| Protein | 14.5g | 29% |
| Fat | 16g | 25% |
| Saturated Fat | 4.5g | 23% |
| Cholesterol | 62.5mg | 21% |
| Sodium | 782.5mg | 33% |
| Fiber | 3.5g | 14% |
| Sugar | 6.5g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.