Simply Scratch · by Laurie McNamara
Easy Corned Beef Hash with Eggs
NUTRITION · PER SERVING30M COOK
CAL 17%·PRO 34%
CARBS 22G25% OF CAL
2G FIBER0G ADDED2G INTRINSIC17G OTHER2G TOTAL SUGAR
FAT 21G55% OF CAL
8G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy corned beef and potato hash topped with baked eggs and fresh parsley. A hearty breakfast or brunch that uses leftovers well.
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Nutrition & ingredients
Ingredients
serves 4- 2 tablespoon unsalted butter
- 1 teaspoon olive oil
- 1 medium shallot (diced)
- kosher salt
- 8 ounces leftover corned beef (diced small)
- 13 ounces leftover cooked potatoes (diced small)
- 2 green onions (sliced, divided)
- 1 teaspoon ground mustard
- 3/4 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 4 large eggs
- freshly ground black pepper (to taste)
- 2 teaspoons parsley (minced)
At a glance
PER SERVING · TIME 30M
CAL 17%·PRO 34%
CARBS 22G25% OF CAL
2G FIBER0G ADDED2G INTRINSIC17G OTHER2G TOTAL SUGAR
FAT 21G55% OF CAL
8G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 6m
- Sodium
- 1379mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 643mg
- Calcium
- 49mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1379MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.