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Calculated Nutrition Benefits
Nutrition Facts
Serving Size 1 serving
Servings Per Recipe: Makes 4 servings.
Calories from Fat 9
Calories 120
% Daily Values*
Total Fat 1g 2 %
  Saturated Fat 1g 5 %
  Polyunsaturated Fat 0g  
  Monounsaturated Fat 0g  
  Trans Fat 0g  
Cholesterol 3mg 1 %
Sodium 14mg 1 %
Potassium 630mg  
Total Carbohydrate 24g 8 %
  Dietary Fiber 3g 12 %
  Sugars 1g  
  Other Carbohydrate 0g  
Protein 3g  
Vitamin A 0 % Vitamin C 42 %
Calcium 0 % Iron 39 %
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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  • CORNED BEEF HASH

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CORNED BEEF HASH

Reference:

Gourmet, December 1999

Prep:

Active time: 45 min Start to finish: 45 min

Servings:

Makes 4 servings.

Ingredients
1 lb baking (russet) potatoes, peeled and cut into 1/4-inch dice
1-lb piece cooked corned beef, cut into chunks
1 cup chopped onion
1 large red bell pepper, cut into 1/4-inch pieces
2 tbsps unsalted butter
1/4 cup heavy cream
4 large eggs (optional)

Cooking Instructions
Step 1 Cook potatoes in boiling salted water to cover until just tender, about 3 minutes, then drain. Pulse corned beef in a food processor until coarsely chopped.
Step 2 Saut onion and bell pepper in butter in a 12-inch nonstick skillet over moderately high heat, stirring, until lightly browned, about 5 minutes. Add potatoes and saut over moderately high heat, stirring occasionally, until browned, about 5 minutes. Stir in corned beef and salt and pepper to taste, then cook, stirring occasionally, until browned. Add cream and cook, stirring, 1 minute.
Step 3 If desired, make 4 holes in hash and break 1 egg into each. Cook over moderately low heat, covered, 5 minutes, or until eggs are cooked to desired doneness, and season with salt and pepper. Sprinkle hash with parsley.