Corned Beef Hash Recipe

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  1. In saucepan of boiling salted water, cover and cook potatoes until slightly softened, about 10 minutes. Drain and let cool slightly; grate coarsely.
  2. Meanwhile, cut corned beef into chunks; place in food processor and pulse until finely chopped. Set aside.
  3. Meanwhile, in large nonstick skillet, melt 1 tbsp (15 mL) of the butter over medium heat; cook onion, garlic, oregano, salt and pepper until softened, about 5 minutes. Add potatoes and corned beef; heat, stirring, until combined, about 3 minutes. Remove from heat; mix in parsley and mustard. Let cool slightly, about 10 minutes.
  4. Divide into 8 mounds; using hands, form into scant 1/2-inch (1 cm) thick patties. Wipe out skillet; add half of the remaining butter and heat over medium-high heat. Fry half of the patties, turning once, until crisp, about 6 minutes. Repeat with remaining patties and butter. (Make-ahead: Place in single layer on baking sheet; cover and refrigerate for up to 8 hours. Uncover and reheat in 400°F/200°C oven until hot, about 15 minutes.)


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 828g
Calories 1287  
Calories from Fat 771 60%
Total Fat 86.4g 108%
Saturated Fat 38.33g 153%
Trans Fat 0.0g  
Cholesterol 275mg 92%
Sodium 5025mg 209%
Potassium 2605mg 74%
Total Carbs 69.48g 19%
Dietary Fiber 10.1g 34%
Sugars 7.0g 5%
Protein 58.72g 94%
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