Corned Beef Hash

Ingredients

• two pounds of boiled corned beef
• six nice-sized boiled potatoes
• one large grated onion
• four tablespoons from the stock
• one teaspoon Worcestershire sauce
• a large tablespoon butter

Method

1. 1

   Chop corned beef, removing gristle and fat; add boiled potatoes and chop together.

2. 2

   Add onion, pepper, salt, stock, and Worcestershire sauce.

3. 3

   Fry in butter on a slow fire with a tight cover until golden brown; turn out like an omelet on a hot platter; garnish with parsley.

4. 4

   Serve with eggs.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 204. The excerpt below is the record exactly as published.

Corned Beef Hash ( Hachis de Bceuf sale) When corned beef is left over it can be made into delicious hash. Take two pounds of boiled corned beef; cut out all the gristle and fat part and chop well; when half chopped, add six nice-sized boiled potatoes; chop potatoes and meat well together, not too fine; then add one large grated onion, pepper and salt, four tablespoons from the stock the beef has cooked in, and one teaspoon Worcestershire sauce. Put a large tablespoon butter

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