1 tbsp olive or canola oil
1 onion, chopped
1 can (4-oz) diced green chilies, drained
1 lb diced frozen hash brown potatoes
6-oz deli corned beef, diced
3 tbsp Taco seasoning mix
1/2 cup water
16-oz jar your favorite low-sugar salsa
6 large eggs
In a medium skillet, over medium heat, heat the oil until hot. Add the onion and chilies; cook, stirring, 4 to 5 minutes until the onion is browned and the liquid has evaporated.
In a large skillet prepare the potatoes as directed on the package. When potatoes are cooked through and beginning to brown, add the corned beef and taco seasoning; toss to coat well. Stir in the water, add the onion and chilies and stir well to combine.
In a separate skillet fry eggs to suit your taste. Place eggs atop hash and serve with the salsa.
Yield: 6 servings
Note: If you love potatoes, as I so, this is a good way to eat them. The protein in the corned beef and egg help to balance out the carbs in the potatoes.