corned beef hash
- Number of Servings: 9
Ingredients
1 lb corned beef (not from brisket)1 lb red potatoes1 lb sweet onionabout 2 T olive oilMorton's Nature Seasons SaltParsley--dried or fresh
cut red potatoes in medium to small dice and saute in 2 tsp olive oil for about 4 minutes. Add about 1/4 c water to pan and cover. Cook until potates are just cooked thru. remove from pan.
to same pan add 2 tsp olive oil the onion cut about the same size as the potates. Saute for about 5 min or just until crunch gone.
Add the corned beef which has been cut in pieces about the size of onions and potatoes. Also, add the potatoes. Salt to taste (I don't use but maybe 1/4 tsp) and about 2 tsp olive oil.
Add about 1 to 2 TB parsley and combine all well.
I put a serving (about 5 oz) into a snack size zipper bag and then freeze.
I take out the day I use and put in a non-stick small fry pan and cook until browned a little.
Serving Size: about 5 ounces
to same pan add 2 tsp olive oil the onion cut about the same size as the potates. Saute for about 5 min or just until crunch gone.
Add the corned beef which has been cut in pieces about the size of onions and potatoes. Also, add the potatoes. Salt to taste (I don't use but maybe 1/4 tsp) and about 2 tsp olive oil.
Add about 1 to 2 TB parsley and combine all well.
I put a serving (about 5 oz) into a snack size zipper bag and then freeze.
I take out the day I use and put in a non-stick small fry pan and cook until browned a little.
Serving Size: about 5 ounces
Nutritional Info Amount Per Serving
- Calories: 165.4
- Total Fat: 4.9 g
- Cholesterol: 39.8 mg
- Sodium: 1,411.3 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 1.8 g
- Protein: 17.2 g
Member Reviews