Prep: 15 minutes
Cook: 15 minutes • Serves: 4
1/4cup unsalted butter
1/2medium yellow onion, finely chopped
3/4pound thick-sliced deli corned beef, diced
1/4teaspoon ground black pepper
4 large eggs
4 (6-inch) flour tortillas
1/2medium avocado, sliced
1/4cup crumbled queso fresco
Thinly sliced radish for garnish (optional)
1/4cup salsa verde
1.Heat small saucepot of salted water to boiling over high heat. Add potato and cook 3 minutes or until just tender; drain.
2.In large skillet, melt 3 tablespoons butter over medium-high heat; add onion and cook 5 minutes, stirring occasionally. Add corned beef and potato; cook 3 minutes longer or until onion is translucent and corned beef is browned, stirring occasionally. Stir in pepper.
3.In separate large skillet, heat remaining 1 tablespoon butter. Crack eggs and add to skillet; cook as desired.
4.On large microwave-safe plate, stack tortillas between 2 damp paper towels; heat in microwave oven on high 35 seconds or until warm.
5.Place 1 tortilla on each serving plate; evenly top with corned beef hash, egg, avocado and queso fresco. Garnish with radish, if desired; serve with salsa verde.
Approximate nutritional values per serving:
660 Calories, 43g Fat (17g Saturated), 304mg Cholesterol,
1393mg Sodium, 39g Carbohydrates, 5g Fiber, 29g Protein