Corned Beef Hash

Ingredients

• an onion very fine
• two ounces of butter
• two pounds of boiled corned beef
• one pound of boiled potatoes
• one cup of bouillon

Method

1. 1

   Chop an onion very fine and put in a casserole with two ounces of butter.

2. 2

   Simmer until the onion is cooked, then add two pounds of boiled corned beef cut in small dices, and one pound of boiled potatoes cut very small, or chopped.

3. 3

   Mix well, season with a little pepper, and salt if necessary, add one cup of bouillon, and simmer for ten minutes.

4. 4

   Before serving add a little chopped parsley.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 71. The excerpt below is the record exactly as published.

corned beef hash Frogs' legs, saute a sec Poached eggs on toast Lamb chops Rolls Watercress salad Coffee French fried potatoes Camembert cheese with crackers Coffee DINNER Petite marmite Radishes Crab a la Louis Boiled beef, horseradish sauce Boiled potatoes Stuffed cabbage Hearts of lettuce salad Apple water ice Cakes Coffee Corned beef hash. Chop an onion very fine and put in a casserole with two ounces of butter. Simmer until the onion is cooked, then add two pounds of boiled corned beef cut in small dices, and one pound of boiled potatoes cut very small, or chopped. Mix well, season with a little pepper, and salt if necessary, add one cup of bouillon

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