Recipe: Corned Beef Hash

Serves 4.

Note: If you're using corned beef from the deli, make sure to ask for lean corned beef. While this is a simple version of hash, don't hesitate to sauté some extra veggies along with the onions. Carrots, cabbage, even zucchini or fennel, work great, and the higher your percentage of vegetables to meat, the healthier the hash.

• 1 tbsp. vegetable oil

• 1 large onion, chopped

• 4 c. diced cooked potatoes

• 1 1/2 c. (6 oz.) chopped lean corned beef brisket

• 1/2 c. reduced-sodium chicken broth

• 1/4 tsp. freshly ground black pepper

• 2 tbsp. chopped parsley

Directions

Preheat the oven to 400 degrees.

In a large cast-iron skillet, warm oil over medium-high heat. Add onion and sauté until it starts to brown, 5 to 8 minutes. Add potatoes and cook, stirring, until they brown in spots, about 8 minutes more. Stir in corned beef, broth, 1/4 teaspoon salt and pepper and cook, scraping up any browned bits, until liquid is absorbed, 3 to 4 minutes.

Nutrition information per serving:

Calories232Fat5 gSodium667 mg

Carbohydrates36 gSaturated fat1 gCalcium28 mg

Protein12 gCholesterol21 mgDietary fiber4 g