This hearty skillet dish is sure to wake up your taste buds whether served as part of your breakfast, brunch or dinner.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/4 cup butter
1 lb. (450 g) corned beef, cut into 1/2-inch pieces
l lb. (450 g) red potatoes (about 3), cut into 1/2-inch pieces, cooked and cooled
1 onion, chopped
1/4 cup Lea & Perrins Worcestershire Sauce
1/2 tsp. pepper
6 eggs, poached
Add To Shopping List
How do I make it ?
Melt butter in large nonstick skillet on medium heat. Add meat, potatoes and onions; stir.
Cook 4 min. or until onions are softened, stirring frequently. Add Worcestershire sauce and pepper; stir. Cook 3 to 5 min. or until hash is heated through, stirring frequently.
Top with eggs.
Kraft Kitchen Tips!
How to Poach the Eggs
Add 1 L water to large skillet or saucepan; stir in 1 tsp. Heinz Distilled White Vinegar. Bring to boil on medium-high heat. Reduce heat to medium-low to keep water at a gentle simmer. Break eggs, 1 at a time, into small bowl. Holding bowl close to water surface, gently slip eggs into water. Cook 5 min. or until whites are completely set and yolks begin to thicken but do not become firm. Use slotted spoon to lift out eggs; drain in spoon or on paper towels. Trim off rough edges, if desired
Serve with a cold glass of orange juice.
Calories From Fat
% Daily Value
Fat 21 g
Saturated fat 9 g
Cholesterol 280 mg
Sodium 1100 mg
Carbohydrate 17 g
Fibre 2 g
Sugars 3 g
Protein 22 g
6 servings, 1/6 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.