Americanbreakfast
Corned Beef Hash
From National viands à la mode, 1895
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 2. The excerpt below is the record exactly as published.
Corned Beef Hash. (Philadelphia) Chop cold corned beef fine ; mix it with cold boiled potatoes, butter, onions, stock, and pepper
Cook this with the app: pantry check, scaling, and the assistant.