Corned Beef Hash with Kale

Corned Beef Hash with Kale

Corned Beef Hash with Kale

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Weight Watchers:   14 Points
Cuisine
  • morning meal
  • brunch
  • breakfast
Comments
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
Instructions

Melt butter in a large nonstick skillet over medium heat.

Add the kale and a pinch of salt and cook, covered, until wilted down, stirring often, about 5 minutes.

Transfer to a plate and set aside.Wipe out the skillet, increase the heat to medium-high.

Add 2 t. oil to the pan, add the onions and cook, stirring occasionally until softened and slightly browned, about 5 minutes.

Add the garlic and thyme and cook until fragrant about a minute.

Add the onion mixture to the plate with the kale.

Add the remaining oil to the skillet. When the oil is shimmering, add the potatoes. Season with salt & pepper. Cook, with out stirring, until the potatoes are golden-brown on the underside, about 5 minutes. Stir in the corned beef and the cooked onions and kale. Using the back of a spatula press down on the hash to compact it, drizzle the cream evenly over the hash and cook, undisturbed for 5 minutes. Turn the hash (a spatula full at a time) and press down again and cook for another 5 minutes, undisturbed. Repeat this one more time. Hash should be pretty well browned at this point.

Serve hash topped with eggs.

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