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Add a photoServings: 4
Ingredients
- 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
Directions
- 1. Chop the corned beef.
- 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. Cook very slowly till browned on the bottom, about 40 min.
- 4. Fold like an omelet and turn on warm platter.
- VARIATIONS: RED FLANNEL HASH Add in 1 c. of finely minced cooked or possibly canned beets to mix.
- BAKED CORNED BEEF HASH Spread hash in buttered casserole. Bake 20 min at 325 F. Serve from the casserole.
- Large eggs ON CORNED BEEF HASH Shape the hash in 3-inch patties, 1-inch thick.
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 4 servings | |
| Calories 354 | |
| Calories from Fat 204 | 58% |
| Total Fat 22.84g | 29% |
| Saturated Fat 11.35g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 952mg | 40% |
| Potassium 389mg | 11% |
| Total Carbs 10.59g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.21g | 1% |
| Protein 25.66g | 41% |
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