CORNED BEEF HASH AND EGG BISCUIT
CORNED BEEF HASH AND EGG BISCUIT
Yield Portion Size
1 portion
(1 sandwich)
| 1/4 cup | |
| 1 slice |
Swiss cheese
|
| 1 |
Egg
|
| 1 ea | |
| 1 tbsp |
Earth Balance® Original Buttery Spread
|
View Nutrition Information
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 342 mg | 34% |
| Carbohydrate | 44 g | 15% |
| Cholesterol | 227 mg | 76% |
| Total Fat | 44 g | 68% |
| Iron | 3 mg | 16% |
| Potassium | 83 mg | 0% |
| Calories | 664 kcal | 33% |
| Sodium | 1378 mg | 56% |
| Protein | 23 g | 45% |
| Polyunsaturated Fat | 4 g | 18% |
| Saturated Fat | 19 g | 93% |
| Sugars | 4 g | 0% |
| Vitamin C | 0 mg | 0% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Cook the corned beef hash in a skillet until golden brown, then top with Swiss cheese to melt.
-
Step 2
Cookan egg in the skillet sunny side up.
-
Step 3
Cut the biscuit in half and smear with butter. Toast the biscuit on the flat top.
-
Step 4
Build your sandwich by topping bottom biscuit with the corned beef hash, Swiss and sunny side up egg, and then cover with top biscuit.
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