Corned Beef Breakfast Hash
This corned beef breakfast hash is a balanced plate complete with tender corned beef, crispy potatoes, collard greens, pickled purple onions, and a poached egg to bring it all together. This is the perfect breakfast to whip up for company or for a week of make-ahead meals!
Servings: 8 -10 servings
Ingredients
- 4 pounds red skinned potatoes cut into 1-inch cubes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon butter
- 2 bunches collard greens de-stemmed and finely chopped
- 1 tablespoon fresh lemon juice about 1/2 a lemon
- 1 batch of paleo corned beef
- 1-2 eggs per serving soft boiled, poached, or fried
- pickled onions for garnish
- fresh chopped chives for garnish
Instructions
- For the potatoes, toss the cubed potatoes in the olive oil. Spread them out evenly on two baking sheets. Sprinkle the tops evenly with the salt, garlic, and paprika. Bake at 375 F for 40 to 45 minutes, or until they start to brown and crisp, but not burn.
- Melt the butter in a large frying pan or pot. Add the chopped collards, toss to combine, and cover to steam. Once the collards are wilted, add the lemon juice, stir to combine, and remove from heat and set aside.
- In a large mixing bowl, toss the potatoes with the collards and corned beef. Plate and top with the eggs (cooked however you like), pickled onions, and chives.
- Enjoy!
Nutrition
Calories: 256kcal | Carbohydrates: 39g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 531mg | Potassium: 1195mg | Fiber: 6g | Sugar: 3g | Vitamin A: 2597IU | Vitamin C: 41mg | Calcium: 139mg | Iron: 2mg