• Corne Beef Hash

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    • 1 1/2 c. Canned or possibly cooked Corned Beef
    • 2 c. Potatoes, cooked, minced
    • 1 Tbsp. Onions, minced
    • 1/3 c. Lowfat sour cream or possibly Lowfat milk Salt, Pepper to taste
    • 2 Tbsp. Butter


    1. 1. Chop the corned beef.
    2. 2. Heat the butter in large skillet; put in the beef, potatoes and onions; add in lowfat sour cream and spread all out proportionately.
    3. 3. Cook very slowly till browned on the bottom, about 40 min.
    4. 4. Fold like an omelet and turn on warm platter.
    5. VARIATIONS: RED FLANNEL HASH Add in 1 c. of finely minced cooked or possibly canned beets to mix.
    6. BAKED CORNED BEEF HASH Spread hash in buttered casserole. Bake 20 min at 325 F. Serve from the casserole.
    7. Large eggs ON CORNED BEEF HASH Shape the hash in 3-inch patties, 1-inch thick.
    8. Arrange in a buttered baking pan, press 4 hollows into it and break one egg into each hollow. Sprinkle with salt and pepper. Cover and bake at 325 F till the egg white is set- about 25 min.

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