Renee's Kitchen Adventures

Friday, March 18, 2011

Lightened Up Corned Beef Hash

Did everyone get their fill of corned beef and cabbage yesterday?  I did.  Once a year meal. I happen to think the cabbage is the BEST part of the whole thing!

When I think of corned beef...I always think of the canned Hormel Corned Beef Hash.  As a kid growing up, it was a quick and easy meal for my single mom and made the meal rotation pretty frequently.  She always topped it with a runny yolk egg.  I still love the stuff even today...but the nutritional stats!  Yikes!  387 calories and 24 grams of fat per serving!  So I set out to try to make a healthier version of a childhood favorite and came up with this dish.  My family loves it, and it has made regular appearances on our Sunday breakfast table and dinner table since I put it together.

I calculated the nutritional information using regular corned beef brisket, in case anyone is looking for a recipe to use up leftovers...but you might be able to get it even leaner with deli corned beef ( which works great too.)  Go easy on the salt, the meat adds plenty of saltiness to the dish. 


top with a runny yolk egg for an additional 2 points+

Lightened Up Corned Beef Hash from the kitchen of MKA


Servings - 6   Serving size - approx. 3/4 cup ( 1/6th of recipe)   Points Plus per svg - 6 points+
Calories - 220,   Total Fat - 7g,   Carb. - 33g,   Protein - 7.3g,   Fiber - 2.9g


4 oz. cooked corned beef with all visible fat removed, chopped
1/2 cup onion, chopped
1/2 cup sweet red pepper, chopped
5 cups of shredded frozen potatoes, defrosted ( such as Ore Ida brand)
1 TBS. canola oil
salt and pepper, to taste

1.  In a large nonstick skillet sprayed with cooking spray and on med high heat, saute the onion, red pepper and corned beef.  Cook until the onion and pepper are soft and the corned beef begins to brown.  About 5 - 8 minutes.  Remove mixture to a bowl and allow to cool slightly.  

2. In same skillet, add the canola oil and allow it to get hot.   Mix the potatoes together with the cooked veg and meat and add to the hot pan, pressing down into a single layer.  Allow to brown on one side and then turn it and continue browning until the potatoes are soft and it is as brown as you like it.  Season with salt and pepper and serve warm. 



Today is my husband's 46th birthday! ( does this make him late forties, or is he still in mid forties?  Hmmmmm....lol )  We celebrated last night with our Irish meal, I bought him some locally bottled Irish beer ( Great Lakes Brewing Co.) to enjoy with his meal and we had cake from Whole Foods ( yes, they make EXCELLENT cakes...who knew?  It was a cannoli cake.  Nuf said.  ) and he opened presents.  It was an absolutely gorgeous day weather wise...a wonderful preview to spring!  A great way to use up some of my extra points for the week, I think!  

Last night's delicious meal

6 comments:

  1. Fabulous! I always love seeing lightened up versions of recipes. I love cabbage. Josh isn't a fan- so I always buy some when hes going out of town ;). The egg is a fun touch. Hope you have a great weekend :)

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  2. BIG happy birthday to your husband!!! He is a lucky man! Have a great day Renee!!!

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  3. I have never had corned beef hash but it looks really good and easy to make.

    I am a big fan of cabbage. I didn't make corned beef this year but sometimes a friend of ours makes it and has us over in March so I might still get some!

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  4. I forgot to say Happy Birthday to your hubby. I think he is still in his mid 40's!

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  5. My hubby was sooooooooooooo mad that I didnt make him corned beef hash. I don`t want to smell that stuff it makes me gag. I wouldn`t even allow my roomie in college to make it. She'd go across the hall to our friends to make it lol.

    xo

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  6. I make a corned beef every now and then and I always love corned beef hash. I'll definitely try your lightened up version, it sounds so delicious.

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