Corned Beef Hash

Name: Corned Beef Hash
Ingredients: 2 tablespoons butter; 3 cups cubed boiled potatoes; 1/2 cup cream; 3 teaspoons finely-chopped parsley; 2 cups cooked corned beef

From The Southern cook book of fine old recipes, 1935

If desired, the top may be indented for raw egg per portion which is dusted with paprika, and baked until egg is set.

Presented as published in 1935. 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

Nutrition per serving

1997Calories

97 gProtein

101 gCarbs

154 gFat

Full nutrition (33 nutrients)

Calories1997 kcal

Protein97 g

Carbohydrates101 g

Fiber8.4 g

Sugars4.3 g

Total Fat154 g

Saturated Fat54 g

Monounsaturated Fat52 g

Polyunsaturated Fat3.4 g

Cholesterol647 mg

Sodium4650 mg

Potassium2578 mg

Calcium137 mg

Iron10 mg

Magnesium167 mg

Phosphorus869 mg

Zinc23 mg

Copper1.6 mg

Manganese0.8 mg

Vitamin D0.5 mcg

Vitamin C61 mg

Vitamin A0 mcg

Vitamin E0.8 mg

Vitamin K20 mcg

Vitamin B62.5 mg

Vitamin B127.7 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.9 mg

Niacin (B3)21 mg

Folate75 mcg

Choline391 mg

Caffeine0 mg

Water716 g

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 12. The excerpt below is the record exactly as published.

Corned Beef Hash "Let No Man Ever Sneer at Hash, Again" 2 tablespoons butter 3 cups cubed boiled potatoes % cup cream 3 teaspoons finely-chopped parsley 2 cups cooked corned beef

Cook this with the app: pantry check, scaling, and the assistant.