Corned Beef Hash

Name: Corned Beef Hash
Yield: 3
Cuisine: Británica
Ingredients: 1 Onion; 3 Potato; dashes Black pepper; Parsley; 3 tablespoons Unsalted Butter; dashes Kosher Salt; 3 cups Corned Beef

Fácil

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 3 (estimated)

Nutrition facts

Protein8 %8 g
Carbs66 %69 g
Fat26 %12 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	406 kcal	94 kcal
Protein	8 g	1.8 g
Carbs	69 g	15.9 g
Fat	12 g	2.8 g

One serving is about 433 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty20/100
Recipe completeness45/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: British

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Beef - British

Ingredients

1 Onion (medium chopped)
3 Potato (chopped)
dashes Black pepper
Parsley (Chopped)
3 tablespoons Unsalted Butter
dashes Kosher Salt
720 ml Corned BeefOriginal: 3 cups

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Sauté the onions:
Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes, until translucent.
Add the potatoes and corned beef:
Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula.
Cook until browned and then flip:
Do not stir the potatoes and corned beef, but let them brown. If you hear them sizzling, this is good.
Use a metal spatula to peek underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula.
If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned.
Stir in the parsley and season:
Remove from heat, stir in chopped parsley. Add plenty of freshly ground black pepper, and add salt to taste.