1) Melt butter in a large heavy skillet over medium-high heat. Add onion, garlic, and cabbage; coo, stirring occasionally, until onion and cabbage are golden brown and crisping at edges, 15-20 minutes.
2) Create Four Seasons Blend: combine salt, pepper, garlic salt, and cayenne pepper in a small bowl. Pulse in food processor or spice mill to fully integrate spices.
3) Add potatoes and Four Seasons Blend; cook, occasionally scraping up browned bits from bottom and folding into hash, until potatoes are crisp and cooked through, 20-25 minutes. Fold in corned beef and cook until crisp, about 5 minutes. Fold once more. Using the back of a spoon make 6 evenly spaced divots in hash. Crack 1 egg into each divot.
4) Cover skillet, reduce heat to medium-low and cook until egg whites are just set, 7-10 minutes (eggs will continue to cook off heat). Top with parsley and serve with salsa.
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|Serving Size: 1 Serving (254g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 271 (71%)|
|Amt Per Serving||% DV|
|Total Fat 30.1g||40 %|
|Saturated Fat 13.1g||66 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 484.1mg||149 %|
|Sodium 11095.6mg||383 %|
|Potassium 430.3mg||11 %|
|Total Carbohydrate 6.5g||2 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 5.1g|
|Protein 22.1g||32 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 382
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