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Corned Beef Hash(Claiborne)

 

52

Yield

8

servings

Prep

30

min

Cook

4

hrs

Ready

5

hrs

Trans-fat Free
 

Ingredients

2 ¾ pounds corned beef
3 each potatoes
1 x salt
to taste
*
1 tablespoon butter
1 cup onions
finely chopped
½ cup green bell peppers
finely chopped
1 each eggs
1 each egg yolks
*
1 teaspoon worcestershire sauce
1 x black pepper
freshly ground, to taste
*
8 teaspoons butter

Directions

Put the corned beef in a kettle and add water to cover to a depth of about 2 inches.

Bring to a boil and let simmer uncovered 1 hour.

Cover closely and continue cooking 3 hours.

Meanwhile, put the potatoes in a saucepan and add cold water to cover and salt.

Cook until almost tender but relatively firm, 20 to 30 minutes.

The potatoes must not be overcooked or they will not cube properly.

Drain and let cool.

Peel the potatoes and cut them into very small dice.

There should be about 3½ cups.

When the corned beef is cooked, remove and let cool.

Heat the butter in a skillet and add the onions and green pepper.

Cook, stirring, until wilted.

Trim away and discard the fat from the corned beef.

Cut the corned beef into very thin slices and cut the slices into very small cubes.

There should be about 5 cups.

Put the cubed meat into a mixing bowl and add the potatoes and onion mixture.

Add the egg and egg yolk, Worcestershire, salt and pepper and blend thoroughly with the fingers.

Press down with the fingers to make the mass compact.

Cover with clear plastic wrap and refrigerate overnight.

Shape the mixture into 8 portions of more or less equal size.

(Or, if you prefer, heat butter or oil in a nonstick skillet and cover the bottom with hash.)

Flatten each portion into patties.

Heat 1 teaspoon of butter or oil for each patty to be cooked.

Cook 2 or 3 minutes on one side, or until brown.

Turn the patty and cook 2 or 3 minutes on the other side, or until brown.

Serve if desired, with a poached egg atop each patty.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 261g (9.2 oz)
Amount per Serving
Calories 50963% of calories from fat
 % Daily Value *
Total Fat 36g 55%
Saturated Fat 13g 67%
Trans Fat 0g
Cholesterol 190mg 63%
Sodium 1826mg 76%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 61g
Vitamin A 5% Vitamin C 23%
Calcium 3% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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