A weeknight hash that makes dinner from what you have on the shelf, built around fully cooked corned beef brisket that needs only warming and crisping. Serve it with a fried egg and you have a complete, satisfying plate.

Serves 2. 30 minutes, 25 at the stove.

About 780 calories a serving, 50 g protein, 45 g carbohydrate, 44 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Peel 1 pound of potatoes and cut them into 1/4-inch cubes. Dice 1 medium onion into 1/2-inch pieces.
2. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the potatoes and onion, stir well, and cook until the potatoes begin to soften and the onion starts to brown, about 10 minutes, stirring every few minutes so they cook evenly.10 min
3. Cut the corned beef brisket into 1/2-inch cubes and add them to the skillet. Cook, stirring occasionally, until the potatoes are tender and the beef is heated through, about 5 minutes. Season with salt and pepper to taste.5 min
4. Push the hash to the sides of the skillet and crack 2 eggs into the center. Cook until the whites set but the yolks stay runny, 3 to 4 minutes, then gently fold the hash around the eggs and slide onto plates.4 min

Note Swap fresh potatoes for frozen diced potatoes to save time, though add them straight to the hot oil. Leftover hash keeps three days refrigerated and reheats well in a skillet. Serve with hot sauce, mustard, or pickled vegetables on the side.