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Nutrition Facts
Serving Size 1 (125g) Recipe makes 4 servings The following items or measurements are not included below: 3 cups corned beef
Calories 164
Calories from Fat 92		(56%)
Amount Per Serving		%DV
	Total Fat 10.3g	15%
	Saturated Fat 1.6g	7%
	Monounsaturated Fat 4.4g
	Polyunsaturated Fat 3.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 5mg		0%
Potassium 373mg		10%
Total Carbohydrate 17.1g		5%
	Dietary Fiber 2.2g	8%
	Sugars 2.3g
Protein 1.9g		3%
detailed view... how is this calculated?

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Corned Beef Hash

Recipe #7437 | 28 min | 10 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: Malarkey Test
Mar 13, 2000

Goes with all your favorite egg dishes.

SERVES 4 (change servings and units)

Ingredients

3 tablespoons oil
1 cup onion, chopped
3 cups corned beef, cooked, cut into 1/2-inch cubes (about 2 pounds)
2-3 cups potatoes, cooked, cut into 1/2-inch cubes

fresh parsley

Directions

1
Cook onions in oil over medium-high heat until lightly browned, about 3 minutes.
2
Add beef and potatoes and reduce heat to medium, and press down to compress.
3
Cook without stirring until the bottom is browned 10-15 minutes.
4
Garnish with parsley.

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Featured Reviews for This Recipe

From: ItalianMomof2

On Dec 13, 2008

Quick and Easy recipe, I made the usual corned beef and cabbage with boiled potatoes last night and this was delicious! thank you!

0 people found this review helpful

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From: Fluffy

On May 17, 2008

We enjoyed this corned beef hash. I used the sliced corned beef from the deli. I think I would prefer it thicker so I will use the canned type next time. Thanks

2 people found this review helpful

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From: Annie H

On Aug 25, 2004

Delish! This is one of the few recipes I've followed faithfully. I reduced it to serve one. I used leftover Corned Beef #52008 by chia. The potatoes simmered in a small skillet whilst I cubed and chopped other things; they were done just in time to start into the recipe. The same skillet was used to cook the recipe, making good use of dishes. I ended up tossing this a couple of times during the recipe to get everything nice and browned. It wasn't too greasy and I loved the sweet/carmely/brownish flavor. It's a keeper.

5 people found this review helpful

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From: Bergy

On Feb 5, 2006

It was tasty but could use a a little something - next time I will add some garlic & Worchestershire sauce- I used left over oven fries, cut up, for the potatoes. I cut the recipe back by 2/3 no problem. Served with simple scrambled eggs Thanks Gay for a nice addition to my Sunday Brunch

4 people found this review helpful

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Read all 13 reviews