Preparation time: 3 minutes
Cooking time: 12 minutes
Serving: 4
Ingredients:
• 2 cups cooked corned beef, chopped
• 4 large eggs
• 1 small yellow onion, diced
• 1-pound parsnips, peeled and diced
• 2 cloves garlic, minced
• ½ cup beef or chicken broth
• 2 tablespoons olive oil
• Sea salt and pepper to taste
Directions:
1. Heat olive oil. Sauté onion and garlic.
2. Add the parsnips and let it cook. Reduce heat to medium-low, pour in the beef broth, cover and cook until the parsnips are tender and the liquid has been absorbed.
3. Add the chopped corned beef and stir until well combined. On top of the hash, put the eggs season with salt and pepper, cover, and continue cooking for 5–7 minutes, or until eggs are cooked to your desired level of doneness.
4. Serve immediately.
Nutrition:
14g Carbohydrates
23g Protein
26g Total Fat
416 Calories
