Corned Beef Hash with Kale

Name: Corned Beef Hash with Kale
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons Butter; 2 cup chopped, leftover corned beef; 4 eggs, poached or fried; 1 1/2 t. minced fresh thyme; 2 large cloves garlic, thinly sliced; 1/3 c. heavy cream; 1 bunch fresh Italian kale, stems removed and rough chopped; 5 t. oil, divided; 1 small onion, chopped fine; 3 c. leftover cooked potatoes, cubed (I used red potatoes); salt & pepper

“Corned Beef Hash with Kale is a gluten free breakfast. For $1.62 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 17g of protein, 32g of fat, and a total of 402 calories. This recipe serves 4. 1 person found this recipe to be yummy and satisfying. Head to the store and pick up heavy cream, corned beef, kale, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 57%, which is solid. Corned Beef Hash, Corned Beef Hash, and Corned Beef Hash are very similar to this recipe.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Butter2 tbsp
Corned beefleftover corned beef2 cups
Eggspoached or fried4
Thyme1.5 tsp
Garliclarge, thinly sliced2 large cloves
Heavy cream⅓ cup
Kalestems removed and rough chopped1 bunch
Oildivided5 tsp
Onionsmall, chopped fine1 small
PotatoesI used red potatoes, cubed3 cups
Salt & pepper4 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

8 steps · 45 min

1
Melt butter in a large nonstick skillet over medium heat.
2
Add the kale and a pinch of salt and cook, covered, until wilted down, stirring often, about 5 minutes.
3
Transfer to a plate and set aside.Wipe out the skillet, increase the heat to medium-high.

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