Ingredients Jump to Instructions ↓

  1. 1 large onion, chopped

  2. 1 tablespoon canola oil

  3. 6 medium red potatoes (about 1-1/2 pounds), cut into 1/2-inch cubes

  4. 1/4 cup water

  5. 3 packages (2 ounces each ) thinly sliced deli corned beef, coarsely chopped

  6. 1/4 teaspoon pepper

  7. 4 eggs

Instructions Jump to Ingredients ↑

  1. In a large nonstick skillet, saute onion in oil until tender. Stir in potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in corned beef and pepper; heat through. Meanwhile, in a large nonstick skillet coated with cooking spray, fry eggs as desired. Serve with corned beef hash. Yield: 4 servings.


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