Ingredients
2 tablespoons vegetable oil
5 red potatoes, peeled and sliced 1/4-inch thick
1 pound cooked corned beef, sliced 1-inch thick
salt and ground black pepper to taste
2 eggs, or more to taste (Optional)
Directions
Heat oil in a pan over medium-high heat until sizzling. Place potatoes in the oil and cook, turning every couple of minutes, until golden brown, about 10 minutes.
Shred corned beef and toss into the pan. Cook until heated through, about 10 minutes. Season with salt and pepper and give a good stir. Crack eggs on top, sprinkle with more salt and pepper, and cover until eggs are set, 3 to 4 minutes.
Nutrition Facts (per serving)
| 563 | Calories |
| 31g | Fat |
| 43g | Carbs |
| 28g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 563 | |
| % Daily Value * | |
| Total Fat 31g | 40% |
| Saturated Fat 9g | 45% |
| Cholesterol 193mg | 64% |
| Sodium 1373mg | 60% |
| Total Carbohydrate 43g | 16% |
| Dietary Fiber 5g | 16% |
| Total Sugars 3g | |
| Protein 28g | |
| Vitamin C 23mg | 115% |
| Calcium 47mg | 4% |
| Iron 5mg | 25% |
| Potassium 1406mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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