Corned Beef Smash(Vaughan)
Submitted by spin33
Canned corned beef stirred into onion soup-flavored instant mashed potatoes with melted margarine and grated cheese. A quick, budget-friendly one-pot comfort meal ready in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis is camping food, dorm room food, budget week food. And you know what? It hits the spot every single time.
Onion soup mix simmers into a savory broth, then canned corned beef, margarine, dry milk, and instant mashed potato flakes all come together in one pot. Give it a stir, let it sit, and you’ve got a thick, beefy, onion-loaded mash that’s somewhere between hash and loaded mashed potatoes.
Top it with grated cheese and serve alongside scrambled eggs for a filling breakfast or no-fuss dinner.
Kitchen Tips
- Chill the canned corned beef first. It breaks into cleaner chunks instead of smearing into the potatoes.
- Let the potato flakes sit for a full 5 minutes after stirring. They need time to absorb all that flavorful liquid.
- A sprinkle of non-dairy creamer adds richness without extra liquid. Sounds odd, works great.
Ingredients
Directions
Use the 20½ cup sized boxes of mashed potatoes Heat 9 cups water in a pot with the onion soup mix.
Simmer until the soup is cooked.
While the soup mixture is cooking, mix 1 cup of water with 1 cup dry milk.
Open the can of corned beef.
When the soup is cooked, add the corned beef cut into pieces and stir in the milk mixture.
Add the stick of margarine and stir untl the margarine is melted.
Remove the pan from heat and stir in the box of mashed potato flakes.
Stir to distribute the flakes through the liquid.
Let set a few minutes to allow the potatoes to soak up the moisture.
Grated cheese can be spread on the top before serving.
Good served with scrambled eggs A richer flavor can be obtained with non-dairy creamer added to the inchsmash inch.
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