"The belly rules the mind."--Spanish Proverb

Corned Beef Hash Recipe

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This recipe for Corned Beef Hash, by , is from Davis Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeffery Davis
Added: Friday, May 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c. Canned Corned Beef
4 Small Potatoes, Cooked And Chopped, About two (2) Cups
1 Medium Onion Chopped, About 1/2 Cup.
1 tbsp. Snipped Parsley
1/2 tsp. Salt
1/8 tsp. Pepper
1/4 c. Shortening

Directions:
Directions:
For The Potatoes; Wash potatoes, leave skins on whenever possible or pare thinly and remove eyes. Leave whole or cut into large pieces. Refrigerate before using.

Heat one (1) inch of salted water (1/2 tsp. of salt to 1 c. of water) to boiling. Add potatoes, cover and heat to boiling. Cook until tender, whole about 30 to 35 minutes, pieces about 20 to 25 minutes.

Mix corned beef, potatoes, onion, parsley, salt and pepper. Heat shortening in a 10 inch skillet over medium heat until melted. Make into patties and place into skillet. Fry, turning frequently until browned, about 10 to 15 minutes.

Personal Notes:
Personal Notes:
For crisp Hash, use baking (white) potatoes, chop finely so flavors will permeate. Good with skins on too.

Recipe works best if potatoes are boiled before hand and stored overnight in the refrigerator prior to using.

 

 

 

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