One of my food challenges that my trainer has for me is to come up with new breakfast ideas that incorporate protein and veggies, is low in sugar, and has no grain involved. It’s tough because most of my breakfast go-to’s involve grain or fruit. Though most people would consider my choices healthy, they haven’t been helping in my efforts to get back down to my ideal weight, which is about 15 pounds away.
I love corned beef. It was a grown-up discovery and not something I grew up on, but it was an instant love. My daughter loves corned beef, too, which is strange because she doesn’t like boiled beef.
In any case, I had made some corned beef in my slow-cooker recently and had some leftovers, along with fingerling potatoes. I thought why not add some vegetables and make it into a Tex-Mex corned beef hash skillet with a fried egg on top. To make it Tex-Mex, I served it with medium-spicy salsa, and it was so good, I didn’t mind the vegetables that happened to be there. ;-P
What I like most about this dish is that it keeps me full with the protein and fiber. Plus, I’m getting some veggies in without too much effort.
Recipe: Mama Sophia’s Healthier Tex-Mex Corned Beef Hash (Dairy-Free, Grain-Free)
Leftover corned beef (shredded or chopped)
Leftover potatoes (or precooked diced potatoes)
Red bell pepper (sliced and chopped)
Supergreens (baby spinach, baby kale, baby bok choy)—a big handful
Olive oil to sauté vegetables and cook egg
Salsa and/or hot sauce (e.g., Sriracha, Cholula)
Prep vegetables and meat to be used for hash.
Heat frying pan, add oil, sauté onion and red bell pepper for a little before adding corned beef, potatoes, and supergreens.
After hash mixture is cooked, set aside on plate. Cook egg to your liking (I prefer mine over easy).
Place egg on top of hash mixture and serve with salsa and/or hot sauce. Enjoy!
Optional: For those who like cheese, feel free to add it in at the end of cooking the hash mixture and before putting the egg on.