Publix Aprons

Corned Beef & Brussels Sprouts Hash with Poached Eggs

Corned Beef & Brussels Sprouts Hash with Poached Eggs
Total Time:
25 minutes


1/4 cup olive oil
1 small yellow onion, diced
1 lb Brussels sprouts, quartered
1/2 teaspoon crushed red pepper
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup white wine, divided
2 cloves garlic, minced
2 (1/2-inch-thick) slices top round corned beef, diced
4 large eggs


  1. Heat oil in a large sauté pan over medium 2–3 minutes. Add onion and Brussels sprouts; cook, stirring occasionally, until vegetables begin to soften and turn golden. Stir in red pepper, salt, and pepper.
  2. Add 1/4 cup wine and cover pan. Cook 5 minutes, until Brussel sprouts become tender and wine has evaporated. Add remaining 1/4 cup wine and cook until evaporated.
  3. Add garlic and corned beef to pan and cook 2–3 more minutes, stirring occasionally.
  4. Fill 4 (8-oz) microwave-safe bowls (or mugs) with 1/2 cup water each. Carefully crack 1 egg into each bowl. Microwave each bowl on HIGH for 1 minute (for soft poach) or until desired doneness. Drain eggs. Divide sauté pan mixture evenly on 4 plates and top each with a poached egg.

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

CALORIES (per 1/4 recipe) 390kcal; FAT 28.00g; SAT FAT 6.00g; TRANS FAT 0.00g; CHOL 255mg; SODIUM 630mg; CARB 14g; FIBER 5.00g; SUGARS 3g; PROTEIN 18g; CALC 6%; IRON 15%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star