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40 minutes
Prep: 10 minutes
Cook: 30 minutes
94 calories per serving view nutrition facts
4 servings
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| 1 | can | corned beef | |
| 4 | cups | potatoes | diced |
| 3 | tablespoons | onion | minced |
| 1/2 | cup | milk | |
| 1 | teaspoon | fat | |
| 1 | x | salt | |
| 1 | x | black pepper | |
| 1 | x | cabbage |
Brown onion in fat; add corned beef and break up. (this works better if can has been chilled first)
Add cooked potatoes, milk and seasonings.
Simmer for 30 minutes.
Prepare cabbage and cook.
Serve hash and cabbage together.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 18mg | 1% |
| Total Carbohydrate 18.0g | 6% |
| Dietary Fiber 2.0g | 6% |
| Sugars 3.0g | |
| Protein 2.0g | 5% |
| Vitamin A | 1% | Vitamin C | 11% | |
| Calcium | 4% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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My husband has a very very sweet tooth. He loves cakes and pies but not to sweet. I tried this recipe and he loved it. He ate almost the whole pan by himself. This is a great site. I just love all the recipes in here.
This spicy and sweet mango chuntney goes very well with the corn flatbread, you can also use pineapple too.
