12 ounces cooked Corned Beef or thickly sliced deli Corned Beef, cut into 1/4-inch pieces
1 to 2 tablespoons vegetable oil
4 cups cubed unpeeled potatoes (such as red-skinned, baking or sweet potatoes)
2 medium leeks, thinly sliced
1/2 teaspoons garlic salt
Fried or poached eggs (optional)
Heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Stir in potatoes, leeks and garlic salt. Cover and cook 12 to 16 minutes or until potatoes and leeks are tender, stirring occasionally. Remove cover and continue to cook 3 to 5 or until potatoes begin to brown, stirring occasionally and adding remaining 1 tablespoon oil to prevent sticking, if needed.
Add Corned Beef to skillet. Continue to cook 2 to 3 minutes or until beef is heated through. Serve hash with fried or poached egg, if desired.
Nutrition information per serving, using cooked Corned Beef: 376 calories; 20 g fat (6 g saturated fat; 10 g monounsaturated fat); 83 mg cholesterol; 1121 mg sodium; 30 g carbohydrate; 3.4 g fiber; 19 g protein; 4.5 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 3.6 mg iron; 29.1 mcg selenium; 4.4 mg zinc; 87.7 mg choline.