Corned Beef Hash

If you want to add more gluten free recipes to your recipe box, Corned Beef Hash might be a recipe you should try. For $1.82 per serving, you get a breakfast that serves 3. One serving contains 359 calories, 17g of protein, and 19g of fat. A couple people made this recipe, and 22 would say it hit the spot. It is brought to you by Gimme Some Oven. Head to the store and pick up butter, corned beef, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 75%, which is good. Corned Beef Hash, Corned Beef Hash, and Corned Beef Hash are very similar to this recipe.

Servings: 3

 

Ingredients:

2-3 Tbsp. butter

2-3 cups shredded or diced (cooked) corned beef

chopped fresh parsley, for garnish

2 cloves garlic, minced

1/2 tsp. freshly-cracked black pepper

3 cups small-diced potatoes (I used Yukon gold)

1 tsp. salt

pinch of cayenne and dried thyme

1 medium white or yellow onion, diced

Equipment:

pot

frying pan

Cooking instruction summary:

Fill a medium-sized pot halfway with water, and bring it to a boil. Add the potatoes and boil for 5 minutes until they are partially cooked. Drain and set aside.Heat butter in a large skillet over medium-high heat. Add onion, and saute for 3 minutes. Add potatoes, garlic, salt, pepper, cayenne and thyme. Continue to saute for another 10-12 minutes, stirring every few minutes so that the potatoes can brown but not stick to the pan. When the potatoes are ready, add the corned beef and saute for an additional few minutes to warm the beef. Sprinkle or toss with chopped fresh parsley, and serve immediately.

 

Step by step:


1. Fill a medium-sized pot halfway with water, and bring it to a boil.

2. Add the potatoes and boil for 5 minutes until they are partially cooked.

3. Drain and set aside.

4. Heat butter in a large skillet over medium-high heat.

5. Add onion, and saute for 3 minutes.

6. Add potatoes, garlic, salt, pepper, cayenne and thyme. Continue to saute for another 10-12 minutes, stirring every few minutes so that the potatoes can brown but not stick to the pan. When the potatoes are ready, add the corned beef and saute for an additional few minutes to warm the beef. Sprinkle or toss with chopped fresh parsley, and serve immediately.


Nutrition Information:

Quickview
236k Calories
11g Protein
18g Total Fat
4g Carbs
19% Health Score
Limit These
Calories
236k
12%

Fat
18g
29%

  Saturated Fat
8g
53%

Carbohydrates
4g
2%

  Sugar
1g
2%

Cholesterol
61mg
20%

Sodium
1763mg
77%

Get Enough Of These
Protein
11g
24%

Vitamin K
66µg
64%

Vitamin C
29mg
35%

Vitamin B12
1µg
23%

Selenium
14µg
21%

Zinc
2mg
15%

Vitamin B6
0.29mg
15%

Vitamin B3
2mg
14%

Vitamin A
577IU
12%

Phosphorus
106mg
11%

Iron
1mg
9%

Potassium
314mg
9%

Vitamin B2
0.14mg
8%

Manganese
0.15mg
7%

Copper
0.11mg
6%

Vitamin B5
0.52mg
5%

Magnesium
17mg
4%

Folate
17µg
4%

Vitamin B1
0.06mg
4%

Fiber
0.89g
4%

Calcium
27mg
3%

Vitamin E
0.26mg
2%

covered percent of daily need
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Related Videos:

How to Make Quick Corned Beef Hash

 

Waffles Made of CORNED BEEF Hash with Molly Yeh | Food Network

 

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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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