Description
A delicious and hearty breakfast dish made with corned beef, potatoes, and eggs, all cooked in one skillet for a quick and satisfying meal.
Ingredients
Scale
- 2 cups cooked corned beef, diced
- 2 cups potatoes, diced
- 1 onion, chopped
- 2 tablespoons olive oil
- 4 eggs
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the diced potatoes and cook until they are golden brown and tender, about 10-15 minutes.
- Add the chopped onion and cook until translucent.
- Stir in the diced corned beef and cook until heated through.
- Make four wells in the mixture and crack an egg into each well.
- Cover the skillet and cook until the eggs are set to your liking.
- Season with salt and pepper, and garnish with fresh parsley before serving.
Notes
- For extra flavor, add bell peppers or spices of your choice.
- This dish can be made ahead and reheated for a quick breakfast.
- Serve with hot sauce for an added kick.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 200mg