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.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
